Pecan-Crusted Fillets

I used Tilapia and Sole, but this would be great with any white fish.  If you don't want to buy a whole carton of buttermilk, mix 1 cup of milk and 1 tablespoon of lemon juice or white vinegar and let stand for 5 minutes.

4 servings

10 calculated points

Sauvignon Blanc

Ingredients

• ½ cup dry breadcrumbs (preferably Panko)
• 2 tablespoons, or more, finely chopped pecans
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup low-fat buttermilk (see substitute above)
• ½ teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6-ounce) fillets
• 1 tablespoon vegetable oil, divided
• 4 lemon wedges

Directions

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.