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.

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 for garnish

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.

Other than halving this recipe (there are only two of us), the above is unchanged from the recipe on MyRecipes.com. 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.