Friday, February 25, 2011

Pecan-Crusted Tilapia

We're trying to incorporate more fish into our diet. It's difficult because we're not huge fans; however, we did try some tilapia when we were in Costa Rica back in January. It was prepared so deliciously that I bought some frozen fillets when we got back home. They sat in my freezer, untouched, for a few weeks, and then I received this recipe for Pecan-Crusted Tilapia in my Inbox and thought it would be a good way to start.
Pecan-Crusted Tilapia
Yield: 4 servings (serving size: 1 tilapia fillet)


  • 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 for garnish


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.

Other than halving this recipe (there are only two of us), the above is unchanged from the recipe on I served this with a side of white rice. I thought it turned out really quite delicious; Jeff thought it needed a little more breading to more significantly change the texture of the fish. I do think I'll try this recipe again.


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