Process pecan halves in a food processor until finely chopped. Sprinkle tilapia fillets with seasoned salt and pepper. Dredge fish in finely chopped pecans. Melt butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with lemon wedges.