Pecan-Crusted Tilapia

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

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

Yield:

4 servings (serving size: 1 tilapia fillet)

Recipe from

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

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

Preparation

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.

Robyn Webb,

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note