Sunday's Meal--Pecan Crusted Tilapia (yum!)

This is from a Betty Crocker cook book:

Pecan-Crusted Fish Fillets

1 cup finely chopped pecans

1/4 cup dry bread crumbs

2 tsp grated lemon peel (we like a little more)

1 egg

1 TBSP milk

1 lb. fish--we always use Tilapia

salt and pepper

butter

Mix pecans, bread crumbs and lemon peel on a plate. Combine milk and egg, whisk until blended. Sprinkle both sides of fish with salt and pepper. Dip fish in egg mixture then press into pecan mixture. Cook in buttered fry pan until pecans are lightly toasted. Tent foil over fish to speed cooking time if needed (or use a lid if your skillet has a lid!). It is done when fish flakes easily with fork.

We also had rice, corn on the cob, rolls and fresh strawberries with this meal.