Sunday, April 1, 2012

Pecan Crusted Tilapia

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.


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


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


Lisa said...

Not related, but I'm just seeing in your "about me" you had an anniversary on Saturday! Hope it was a happy one. :-)

Rebecca said...

We had a great anniversary, thank you! Hard to believe it's been 6 years!