Pecan-Crusted Tilapia

Cooking Light
<p>Pecan-Crusted Tilapia</p>
Photography: Randy Mayor; Styling: Jan Gautro

A weeknight favorite, this quick and easy pecan-crusted tilapia serves up moist fish with a crunchy crust.

4 servings (serving size: 1 tilapia fillet)


+ Add To Shopping List
1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges


Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Created date

August 2003

Nutritional Information

Calories 302
Caloriesfromfat 27 %
Fat 9.1 g
Satfat 1.1 g
Monofat 3.9 g
Polyfat 2.6 g
Protein 38.4 g
Carbohydrate 14.2 g
Fiber 0.9 g
Cholesterol 64 mg
Iron 1.3 mg
Sodium 530 mg
Calcium 98 mg