Just whizzing by for a quick post. We spent the day at “Walking with Dinosaurs” – which is a must-see, by the way.  It was amazing. Then we shopped, a lot.  It was fun!  It’s one of the benefits of being back to work!  We even had a lunch/dinner at the ol’ Olive Garden.   Even after living in Chicago and adoring the Italian restaurants there, I still love Olive Garden as well!  They had a great new dish that was like a seafood stew.

Anyway, I made this recipe from Cooking Light on Wednesday night.  It was delish! I have a little spice grinder that I used to grind up the pecans.

Pecan-Crusted Tilapia
courtesy of Cooking Light, Jan 2003
serves 4
WW Points: 7

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
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.

~M