Saturday, January 5, 2008

Pecan-Crusted Tilapia

I made this for dinner tonight, and the results were a pleasant surprise. The pecans added the nicest good! If you like fish, you have to try this. The fish just melts in your mouth. I did not have any bread crumbs on hand, so I had to leave those out. It turned out yummy anyway.

1/2 cup pecan pieces
1/2 cup bread crumbs
1/4 cup flour
1/2 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets
1 teaspoon Lawry's seasoned salt
1/4 cup canola oil

1. Chop pecans finely (like coarse bread crumbs). I chopped mine in the food processor; combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl.

That's Sal holding my IPOD...he's a big help! =)

2. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with Lawry's seasoned salt.
3. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Wash hands.

4. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2–3 minutes on each side or until golden. Serve.

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