-
1
Put the fish in a single layer in a large shallow dish.
-
2
Drizzle the top side with half the buttermilk, spreading to cover.
-
3
Turn the fish over and repeat with the remaining buttermilk.
-
4
Cover and refrigerate for 10 minutes to 1 hour, turning occasionally.
-
5
Preheat the oven to 400F.
-
6
In a food processor or blender, process the bread for 5 to 10 seconds to make soft crumbs.
-
7
In a shallow dish, stir together the bread crumbs, green onions, pecans, and lemon pepper.
-
8
Drain the fish, discarding the buttermilk.
-
9
Add the fish to the bread-crumb mixture, turning to coat.
-
10
Using your fingertips, gently press the mixture so it adheres to the fish.
-
11
Reserve any remaining bread-crumb mixture.
-
12
Transfer the fish to a nonstick baking sheet.
-
13
Sprinkle with the reserved bread-crumb mixture.
-
14
Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
-
15
Meanwhile, in a small bowl, whisk together the tartar sauce ingredients.
-
16
Cover and refrigerate until serving time.
-
17
Serve with the fish.
-
18
(Per serving)
-
19
Calories: 212
-
20
Total fat: 7.0g
-
21
Saturated: 1.0g
-
22
Trans: 0.0g
-
23
Polyunsaturated: 2.0g
-
24
Monounsaturated: 3.0g
-
25
Cholesterol: 71mg
-
26
Sodium: 224mg
-
27
Carbohydrates: 14g
-
28
Fiber: 3g
-
29
Sugars: 6g
-
30
Protein: 22g
-
31
Calcium: 102mg
-
32
Potassium: 586mg
-
33
1 starch
-
34
3 lean meat
