Graham crusted tilapia

JulsDiane

I found a recipe on eatbetteramerica.com and changed it up just a bit; turned out pretty well but I will put what I will do differently next time after.

Aquastar - Skinless Tilapia Fillets, 4 fillet
Graham Cracker Crumbs, 0.5 cup
Lemon peel - Raw, 1 tsp
Milk - Nonfat (fat free or skim), 0.25 cup
Unsalted Dry Toasted Pecan Pieces, 2 Tbsp
Olive Oil - Extra Virgin, 3 tbsp (original called for 2 tbls canola oil)
Spike - Gourmet Natural Seasoning Salt Free, 2 tsp (.9g) (original called for 1/8 tsp pepper and 1/4 tsp salt)

Calories Carbs Fat Protein Sodium
Per Serving: 269 10 16 22 87

preheat over to 500degrees F and move oven rack to center position.
In shallow dish mix cracker crumbs, lemon peel, and seasoning. Place milk in another shallow dish.
Dip fish in milk, then coat with cracker mix. Place in ungreased 13x9 inch pan. Drizzle oil over fish; sprinkle with pecans.
Bake about 10 min or until fish flakes easily with fork.

**next time i make it I think I will put all the dry ingredients in the food processor, including the nuts. the toasted nuts sprinkled on top were a bit too toasted after they cooked for another 10 min. the spike's seasoning also has lemon peel in it so you can omit the grated peel if you like.

Overall though, pretty good, nice semi sweet flavor to the breading and the lemon for me was just right.