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!