Pecan crusted Tilapia

I found this recipe in , Cooking Light Magazine, January 2003. This recipe used talapia but any firm white fish fillet is ideal for this recipe. For intense nutty flavor, toast the chopped pecans before mixing them with the bread crumbs. Serve the fish with rice and coleslaw.











Ingredients:
1/2 c dry bread crumbs
2 T. finely chopped pecans
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/2 c. low-fat buttermilk
1/2 t. hot sauce
3 T. flour
4 tilapia or red snapper fillets, rinsed and patted dry
1 T. vegetable oil (divided)
4 lemon wedges

In a shallow dish, combine bread crumbs, pecans, salt, garlic powder and black pepper. In a medium bowl, combine the buttermilk and hot sauce. Place the flour in a shallow dish. Dredge one tilapia fillet in flour, then dip it into buttermilk mixture and finally dredge it in bread crumb mixture. Repeat procedure with remaining fillets. In a large non-stick skillet, heat 1 1/2 teaspoons of the oil over medium high heat. Add two fillets; cook them 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat with remaining oil and fillets. Serve with lemon wedges. Makes 4 servings.