I am not a big seafood person. I've never liked shellfish or sushi, but once in a while I will order fish at a restaurant, usually something mild like trout or tilapia.
A few weeks ago, my friends and had dinner at Nick and Sam's Grill and I ordered the pecan crusted trout. It was so delicious that I decided I was going to try a similar recipe at home.
I've only rarely cooked fish at home for a few reasons. Fish goes bad so quickly that I'm afraid if I don't use it immediately, it will go to waste. I also don't like the kitchen to smell like fish. Finally, Michael is not a fan of fish at all. But I found this recipe and decided to give it a try. It was super easy to put together and even made good leftovers. Mine didn't turn out nearly as pretty as the picture but I think that had more to do with my fish-handling skills than anything else. I served it with brown rice and steamed broccoli.
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.
Cooking Light
JANUARY 2003
