Graham-Crusted Tilapia

If you have noticed a trend, or lack thereof, I am not a fish person. I think this may be the first fish dish (other than anything containing shrimp) that I've reviewed on this blog. I don't like fish. I made this recipe. I still don't like fish.

That's not to say that if you do already like fish, you won't like this; I'm just saying that as a predisposed non-fishy person, this did not make me want to change my stripes (or gills, hehe).

Doug and Tyler really liked the smell and taste of the graham crackers. And this was a great recipe in its simplicity and cost. It just wasn't for me.

• 1 lb tilapia, cod, haddock or other medium-firm fish fillets, about 3/4 inch thick
• 1/2 cup graham cracker crumbs (about 8 squares)
• 1 tsp grated lemon peel
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup fat free milk
• 2 Tbsp canola oil

Place the oven rack slightly above the middle. Preheat to 500 degrees. Cut fillets crosswise into 2 inch wide pieces. In a shallow dish, mix cracker crumbs, lemon peel, salt and pepper. Place milk in another shallow dish. Dip fish in milk and then coat with crumb mix. Place in ungreased 13x9 inch pan. Drizzle oil over fish, sprinkle with pecans. Bake about 10 minutes or till fish flakes easily with a fork.

Serves: 4
Prep Time: 15 min
Total Time: 25 min

Recipe from Betty Crocker