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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan-Crusted Tilapia Recipe

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This recipe for Pecan-Crusted Tilapia is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup dried breadcrumbs
2 tbsp.finely chopped pecans
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 cup low-fat buttermilk
1/2 tsp. hot sauce
3 tbsp. flour
4 Tilapia or snapper filets (4-6 oz. each)
1 tbsp. vegetable oil, divided
4 lemon wedges
Directions:
Directions:
Combine first 5 ingredients in shallow dish. Combine buttermilk and hot sauce in medium bowl; place flour in shallow dish. Dredge each filet in flour, then in buttermilk mixture; then in breadcrumb mixture. In a large non-stick skillet, heat 1 1/2 tsp. oil over medium-high heat. Add 2 filets; cook 3 minutes on each side, or until fish flakes easily when tested with a fork. Add remaining oil and cook other filets. Serve with lemon wedges.

 

 

 

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