Pecan-Crusted Tilapia
Photography: Randy Mayor; Styling: Jan Gautro
Related Recipe Collections
Worthy of a Special Occasion
Yield: 4 servings (serving size: 1 tilapia fillet)
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.
Nutritional Information
- Calories:
- 302 (27% from fat)
- Fat:
- 9.1g (sat 1.1g,mono 3.9g,poly 2.6g)
- Protein:
- 38.4g
- Carbohydrate:
- 14.2g
- Fiber:
- 0.9g
- Cholesterol:
- 64mg
- Iron:
- 1.3mg
- Sodium:
- 530mg
- Calcium:
- 98mg
Member Ratings and Reviews
The nuts give it a really crunchy coating. I used pistachios but it can be a little bland even after doubling the spices. I would think about tripling them and adding some other ones - maybe cajun seasoning. I even doubled the amount of hot sauce. I sprayed both sides of the fish with olive oil spray then cooked it in the pan with the olive oil. To offset some of the blandness I mixed some FF mayo with lemon juice , old bay, garlic, and parsley. After drizzling that on top it became fantastic. Served with rice pilaf and a veggie medley. Thanks for the tip about the powdered buttermilk. I hate buying a container of liquid buttermilk and wasting it.02/03/10
This was a great recipe - easy to make for every day meals but also something I would serve guests. I used walnuts because that's what I had on hand and I used the vinegar/milk substitute for buttermilk since I didn't have any. (1.5 Tablespoon vinegar in a half cup and then fill the rest of cup with regular milk - let stand five minutes). I have a small Cuisinart and used that to finely chop the nuts. Usually I just chop with a knife but this worked well to make for nice breading. I also used Panko bread crumbs. Served with an herbed basmati rice and baby peas. My husband ate his serving and what I thought would be leftovers - all in one sitting. This one goes into my regulars file - will definitely make again.01/01/10
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