Pecan-Crusted Tilapia

1/2 cup dry breadcrumbs
2 tbsp. finely chopped pecans
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 cup low-fat buttermilk
1/2 tsp. hot sauce
3 tbsp. flour
4 tilapia or snapper fillets
1 tbsp. vegetable oil
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 1½ tsp. 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.

4 servings