I hate to admit it, but I do not enjoy eating fish – at all. Growing up, I spent around 3 hours at the dinner table because I refused to finish my white fish (I do not even remember what it was now). However, the benefits of fish are innumerable, so I have begun weaning myself into it. They say it can take 10-20 times for you to adapt a taste for a food, so I have long ways to go. This recipe was suppose to contain pecans, but I did not have any, so instead I just omitted them. You could add any chopped nut.
As I have said before, I have been slacking on picture taking, Because of this, I do not have a picture today. When I make this again, I will remember to take a picture and post it. If anyone reads this and makes this recipe, feel free to send me a picture and I would be happy to post it.
adapted from Cooking Light Everyday Favorites’ “Pecan-Crusted Tilapia”
- 1/2 cup whole wheat bread crumbs
- 1/4 cup ground flax
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup low-fat buttermilk
- 1/4 cup all-purpose flour
- 4 6-oz fillets
- Preheat the oven to 375F.
- Set 2 shallow bowls on the counter. In the first bowl on the left place the all purpose flour, in the middle blow place the buttermilk, and in the last bowl on the right place the bread crumbs, flax, salt, and pepper. Set a lightly greased baking dish next to the last bowl on the right – you now have your assembly line.
- Dip each fillet in the flour, then buttermilk, and lastly in the breadcrumbs. Place on the baking dish and repeat.
- Bake fish for 10 minutes at 375F. Depending on the thickness you may need more or less time. The fish is done when a thermometer reaches 155F.
Since I don’t like fish very much, I always need a little something, so I made my own tarter sauce with Kraft Olive Oil Mayo, Relish, and Dijon Mustard. Just mix 2 parts of mayo with 1 part of relish and mustard. Add more of each to taste.