Crispy Pecan-Crusted Tilapia with Zesty Lemon Drizzle
Indulge in the delightful crunch of pecan-crusted tilapia, a dish that marries the delicate flavor of fish with the nutty richness of pecans. This light and flavorful recipe is perfect for any occasion, whether you’re hosting a dinner party or enjoying a quiet family meal. The added twist of a zesty lemon drizzle enhances the dish further, making every bite a burst of fresh flavor. You can even pair it with a kicked-up tartar sauce for those who love a little extra zing. Enjoy this delicious, healthy meal that's sure to impress!
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Dry breadcrumbs
1/2 cup (plain)
Pecans
2 tablespoons (finely chopped)
Salt
1/2 teaspoon (plain)
Garlic powder
1/4 teaspoon (plain)
Black pepper
1/4 teaspoon (plain)
Low-fat buttermilk
1/2 cup (plain)
Hot sauce
1/2 teaspoon (such as Tabasco)
Flour
3 tablespoons (plain)
Tilapia fillets
4 (6 ounces each) (plain)
Oil
1 tablespoon (divided)
Lemon
1 (cut into wedges)
Instructions
1
In a shallow dish, combine dry breadcrumbs, finely chopped pecans, salt, garlic powder, and black pepper. Mix well to ensure an even distribution of ingredients.
2
In a medium bowl, whisk together the low-fat buttermilk and hot sauce until fully combined.
3
Place the flour in a separate dish, creating a dredging station for the fish.
4
Take one tilapia fillet, dredge it in flour, ensuring it is fully coated. Shake off any excess flour before dipping it into the buttermilk mixture. Allow the excess buttermilk to drip off, then coat it in the breadcrumb mixture, pressing down lightly to ensure the coating adheres. Repeat this process with the remaining fillets.
5
Heat 1 1/2 teaspoons of oil in a large non-stick skillet over medium-high heat. Carefully place two coated fillets in the skillet without overcrowding.
6
Cook the fillets for 3 minutes on each side or until they are golden brown and flake easily with a fork.
7
Once the first batch is cooked, remove them from the skillet and keep warm while adding the remaining oil to the skillet. Cook the remaining two fillets in the same manner.
8
Serve the crispy pecan-crusted tilapia hot, garnished with fresh lemon wedges for squeezing over the fillets, and enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is tilapia fillets, specifically four 6-ounce portions.
How many servings does this Pecan-Crusted Tilapia recipe make?
This recipe is designed to serve 4 people.
What ingredients are used for the crispy coating?
The coating consists of plain dry breadcrumbs, finely chopped pecans, salt, garlic powder, and black pepper.
How should the pecans be prepared?
The pecans should be finely chopped before being mixed with the breadcrumbs and spices.
What is used to help the breading stick to the fish?
A mixture of low-fat buttermilk and hot sauce is used as a binder after the fish has been dredged in flour.
What type of hot sauce is recommended?
The recipe suggests using a hot sauce such as Tabasco to add a little extra zing to the buttermilk mixture.
What is the correct order for the dredging station?
The tilapia fillets should be dredged in flour first, then dipped into the buttermilk mixture, and finally coated in the breadcrumb and pecan mixture.
How much oil is required for frying?
A total of 1 tablespoon of oil is used, divided into two batches of 1 1/2 teaspoons each.
What type of skillet is best for this recipe?
A large non-stick skillet is recommended to prevent the pecan crust from sticking to the pan.
What heat setting should be used to cook the fish?
The skillet should be heated over medium-high heat before adding the fillets.
How long should each tilapia fillet cook?
Each fillet should be cooked for 3 minutes on each side.
How do I know when the tilapia is finished cooking?
The fish is done when it is golden brown on the outside and flakes easily when tested with a fork.
Why shouldn't I cook all four fillets at once?
It is best to cook two fillets at a time to avoid overcrowding the skillet, which ensures they brown properly and remain crispy.
How is the 'Zesty Lemon Drizzle' achieved?
The dish is garnished with fresh lemon wedges that are squeezed over the hot fillets just before serving.
Can I serve this with a sauce?
Yes, the recipe description suggests pairing it with a 'kicked-up' tartar sauce for extra flavor.
Is this recipe considered a healthy meal?
Yes, it is described as a healthy and light meal that uses low-fat buttermilk and a small amount of oil.
What are the primary seasonings in the crust?
The seasonings include 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of black pepper.
How much pecan is used in the recipe?
The recipe calls for 2 tablespoons of finely chopped pecans.
What should I do if the first batch of fish gets cold while cooking the second?
The instructions suggest removing the first batch from the skillet and keeping them warm while the remaining fillets cook.
Is this dish suitable for a dinner party?
Absolutely, it is described as a gourmet-style dish that is sure to impress guests.
How much flour is needed for dredging?
You will need 3 tablespoons of plain flour.
Do I need to press the breadcrumbs into the fish?
Yes, the instructions recommend pressing down lightly on the breadcrumb mixture to ensure the coating adheres to the fillet.
What is the total number of ingredients needed?
There are 11 ingredients in total, including the fish, coating components, and garnishes.
Can I use pre-chopped pecans?
Yes, as long as they are finely chopped so they integrate well with the breadcrumbs.
What does the 'zesty lemon' add to the dish?
The lemon enhances the dish by providing a fresh burst of flavor that cuts through the richness of the pecans.
Is the buttermilk used plain?
The buttermilk is low-fat and is whisked together with hot sauce before use.
What is the texture of this dish?
The dish features a delicate fish texture inside with a nutty, crunchy exterior crust.
How should I handle the fillets before dredging?
Ensure any excess buttermilk is allowed to drip off before placing the flour-dredged fillet into the crumb mixture.
Can I substitute the tilapia with another fish?
While the recipe specifies tilapia, you could likely use other mild white fish fillets using the same method.
Should the fish be served immediately?
Yes, for the best texture and crunch, it is recommended to serve the tilapia hot immediately after cooking.