Ann Cox Eastes made Pecan Crusted Tilapia and Roasted Salmon with Asparagus. (see recipes below) For more seafood recipes, visit www.kroger.com.
PECAN CRUSTED TILAPIA
½ c panko breadcrumbs
½ c pecans, finely chopped
1/3 c flour
1 t baking powder
½ t salt, pepper and paprika
½ c lowfat buttermilk
4 tilapia fillets (4-6 ounces each)
2-4 T butter
1 lemon, cut into wedges for garnish
In a plate or shallow dish, combine panko crumbs and pecans. In a separate plate or dish, combine flour, baking powder, salt, pepper and paprika; mix well. Pour buttermilk into a third shallow dish. Take each fillet and dust with flour mixture; shake off any excess. Dip in buttermilk and drain excess. Dredge in pecan mixture, coating thoroughly. Heat butter over medium heat in a large skillet; add fillets and cook on each side for 2-3 minutes or until golden and fish flakes easily when tested with a fork. Garnish with lemon wedges to serve. Yield: 4 servings
ROASTED SALMON AND ASPARAGUS
4 salmon fillets (4-6 ounces each)
1 T olive oil
Salt and pepper to taste or all-purpose seasoning
1 bunch of asparagus, rinsed and tough ends broken off
2-3 T olive oil
1 t salt
½ t black pepper
2 lemons, 1 for garnish, 1 for juice if desired
Coat an 11X16-inch non-stick baking sheet with cooking spray. Place salmon fillets skin side down on baking sheet. Brush fillets with olive oil and sprinkle with salt and pepper. Toss asparagus with olive oil and sprinkle with 1 teaspoon salt and ½ t pepper. Place asparagus in a single layer on opposite end of baking sheet. Bake in a preheated 425F oven for 12-15 minutes or until fish flakes easily when tested with a fork. If desired,squeeze lemon juice lightly over fillets and asparagus just before serving. Yield: 4 servings
