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Graham-Crusted Tilapia

Graham-Crusted Tilapia
  • Prep 15 min
  • Total 25 min
  • Servings 4
Betty Crocker's Heart Healthy Cookbook shares a recipe! This graham cracker coated tilapia can be on your dinner table in just 25 minutes.
February 16, 2011

Ingredients

  • 1 lb (500 g) tilapia, cod, haddock or other medium-firm fish fillets (about 3/4 inch/2 cm thick)
  • 1/2 cup (125 mL) graham cracker crumbs (about 8 squares, crushed)
  • 1 tsp (5 mL) grated lemon peel
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 1/4 cup (50 mL) fat-free (skim) milk
  • 2 tbsp (25 mL) canola oil
  • 2 tbsp (25 mL) chopped toasted pecans

Steps

  • 1
    Move oven rack to position slightly above middle of oven. Heat oven to 500ºF.
  • 2
    Cut fish fillets crosswise into 2-inch-wide pieces. In shallow dish, mix cracker crumbs, lemon peel, salt and pepper. Place milk in another shallow dish.
  • 3
    Dip fish into milk, then coat with cracker mixture. Place in ungreased 13x9-inch pan. Drizzle oil over fish; sprinkle with pecans.
  • 4
    Bake about 10 minutes or until fish flakes easily with fork.

  • Tip: Toasting nuts adds a lot of great flavour. To toast nuts, bake uncovered in ungreased shallow pan in 350 F oven 6 to 10 minutes, stirring occasionally, until light brown.

No nutrition information available for this recipe
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