This was a very tasty meal. We had corn on the side.
1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
dash of cayenne pepper
dash of chipotle pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
2 (8-ounce) tilapia fillets
1 tablespoon vegetable oil, divided
4 lemon wedges
Combine first 7 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl. Dip 1 fish fillet in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets.
Heat 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.
While fish is cooking, in a small sauce pan, heat the buttermilk mixture over high heat until it reaches a roiling boil. Reduce heat to a simmer and reduce until thickened.
Plate the fish, drizzle with the sauce and serve with lemon wedges.
Wine Pairing: A nice, acidic sauvignon blanc.