Friday, March 16, 2007

Lenten Recipe #4 -- Pecan-Crusted Tilapia

Pecan-Crusted Tilapia

1/2 c. dry breadcrumbs
2 T. finely chopped pecans
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/2 c. low-fat buttermilk
1/2 t. hot sauce (like Tabasco)
3 T. all-purpose flour
4 six ounce tilapia or snapper fillets
1 T. olive oil, divided
4 lemon wedges

Combine first five ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge one 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 non-stick 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. Serves four.

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