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Pecan-Crusted Tilapia

Pecan-Crusted Tilapia
Photography: Randy Mayor; Styling: Jan Gautro
Yield

4 servings (serving size: 1 tilapia fillet)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.