4 (6-ounce) tilapia fillets, cut in half lengthwise
3/4 cup low-fat buttermilk
1 1/2 cups panko (Japanese breadcrumbs)
1 1/2 tablespoons olive oil, divided
How to Make It
Combine first 3 ingredients; sprinkle evenly over fish.
Place buttermilk in a shallow dish. Place panko in another shallow dish. Working with 1 piece of fish at a time, dip fish into buttermilk, and dredge in panko.
Heat a large nonstick skillet over medium-high heat. Add half of oil to pan; add half of fish. Reduce heat to medium; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fish.
Serve with: Dijon Green Beans
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