Rating: 4 stars
42 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2

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

Robyn Webb
Recipe by Cooking Light January 2003

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Read the full recipe after the video.

Recipe Summary test

Yield:
4 servings (serving size: 1 tilapia fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

302 calories; calories from fat 27%; fat 9.1g; saturated fat 1.1g; mono fat 3.9g; poly fat 2.6g; protein 38.4g; carbohydrates 14.2g; fiber 0.9g; cholesterol 64mg; iron 1.3mg; sodium 530mg; calcium 98mg.
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