Mon, 12 Aug 2013 17:10:40 GMT — From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Pecan Crusted Tilapia. Ingredients: 4 each 6 oz tilapia fillets 1/2 C dry breadcrumbs 2 Tblspn pecans, finely chopped 1/2 tsp kosher salt 1/4 tsp McCormick garlic powder 1/4 tsp McCormick coarse ground black pepper 1/2 C low fat buttermilk 1/2 tsp tabasco sauce 3 Tblspn flour 1 Tblspn canola oil, divided 1 ea lemon, wedged Fresh parsley Preparation: Combine breadcrumbs, pecans, kosher salt, garlic powder and coarse black pepper in a shallow dish. Combine buttermilk and tabasco sauce in a medium bowl Place flour in a shallow pan Dredge fillet in flour, dip into buttermilk mixture, then into pecan mixture Heat 1 1/2 tsp of oil in a large skillet over medium high heat Cook fillets for 3 minutes on each side or until fish flakes easily When fillets are a nice golden brown, remove and serve on a bed of brown rice with some fresh lemon wedges. Wonderful flavors for a light summer meal! Enjoy!
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