Skip to Content
Menu

Graham-Crusted Tilapia

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jun 30, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker's Heart Healthy Cookbook shares a recipe! This graham cracker coated tilapia can be on your dinner table in just 25 minutes.

Graham-Crusted Tilapia

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 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 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup fat-free (skim) milk
  • 2 tablespoons canola oil
  • 2 tablespoons chopped toasted pecans

Instructions

  • Step 
    1
    Move oven rack to position slightly above middle of oven. Heat oven to 500°F.
  • Step 
    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.
  • Step 
    3
    Dip fish into milk, then coat with cracker mixture. Place in ungreased 13x9-inch pan. Drizzle oil over fish; sprinkle with pecans.
  • Step 
    4
    Bake about 10 minutes or until fish flakes easily with fork.

Nutrition

230 Calories
12g Total Fat
23g Protein
9g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
300mg
13%
Potassium
360mg
10%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved