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      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.





      Ingredients:





      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





      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 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!

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