1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 - (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil -- divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Misc Poster Notes: may want to add a bit more hot sauce or else add cayenne pepper to the breadcrumb mixture for more flavor. Also, you may need more oil.

Stacy's Notes: Made this Feb 2004 - good! I used one piece of whole wheat bread to make crumbs and just eyeballed the pecans. I added both cayenne pepper to breadcrumb mixture and more Tobasco to the buttermilk mixture. I thought it was too spicy (I think the crumb mixture) but Tim liked it. I heated the vegetable oil in my skillet to med-hi heat and it started smoking and burned the outside of the fish. Next time, be sure to cook on a lower setting for longer. I used 2 individually frozen tilapia fillets. Served with baked sweet potatoes and a salad. Make again!

Gail's Notes - Made April 2005 - Gail made and tried in oven rather than skillet. Dipped thick tilapia fillets in buttermilk, placed in pyrex dish and then put topping on fish fillets. Poured more buttermilk on top, then sprayed with fat-free butter spray. Baked at 400 for about 15 minutes, until done.