This was great! I made a few changes based on what I had. I had 1 lb. of tilapia, but didn't reduce the other ingredients. I used cracker crumbs instead of breadcrumbs, and increased the pecans to about 1/2 cup. Instead of salt and garlic powder I used garlic seasoning, and instead of buttermilk I used non-fat milk with a touch of non-fat half & half. I baked it at 400 for 20 mins., although 15 would've been enough. Thanks for a wonderful recipe, my husband couldn't stop raving about it!
Excellent recipe! I didn't have any buttermilk so I added a tablespoon of lemon juice to 1/2 cup of half and half. My husband loved it and he usually avoids tilapia. Thanks for this recipe.
Transforms blah tilapia into a great fish dish! II've made this at least 4 times, so I decided it was time to put in my $.02. I use more pecans-about 1/4 cup, and panko for the breadcrumbs. Also, I put the seasonings to the flour. No matter how hard you try to press the pecan/breadcrumb mix into the fish, a lot of it will fall off and you'll lose the seasoning along with it. I've used regular milk, and it works just as well as buttermilk.
Really good and easy too. Next time I would add more nuts, and I just used plain milk which worked well. I'll be making this again.
I made this recipe exactly as written, except I cooked it in butter instead of oil. It gave it more of a nice brown color and it also gave it a yummy flavor! Will definately make again.
I used this recipe on haddock and it was delicious. Although I increased the quantity of pecans they didn't stick well, perhaps because of the breadcrumbs. Next time I'll use fewer breadcrumbs. The Rooster brand hot sauce wasn't overpowering at all. In fact, if I hadn't made the recipe myself I wouldn't have known it even had hot sauce.
Wonderful! I substituted ground oatmeal for the breadcrumbs, doubled the pecans, and skipped the hot sauce. Delicious!
I have yet to find a tilapia dish that I liked...until now! This was fabulous! Even my kids (1, 3, & 6 yrs. old) loved it. Will certainly make again. Thanks for a great recipe!