Good Life, Good Food: Pecan Crusted Tilapia

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Pecan Crusted Tilapia.


4 each 6 oz tilapia fillets

½ C dry breadcrumbs

2 Tblspn pecans, finely chopped

½ tsp kosher salt

¼ tsp McCormick garlic powder

¼ tsp McCormick coarse ground black pepper

½ C low fat buttermilk

½ tsp tabasco sauce

3 Tblspn flour

1 Tblspn canola oil, divided

1 ea lemon, wedged

Fresh parsley


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 ½ 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!