Pecan-Crusted Tilapia

I made this pecan-crusted dish with tilapia because it was fresh at the store, but this dish would work well with other white fish such as cod, or even with chicken if you're looking for a healthier alternative to breaded and fried chicken fingers, while still retaining the crunch and bold flavor. Here's how I made it:

1) Blend pecans in blender or food processor until coursely ground, and pour into shallow dish with panko (about 2:1 ratio pecan to panko.) Add a dash of Cajun spice blend, cayenne, garlic powder and a little salt and pepper, stirring.
2) Sprinkle fish filets with salt and pepper and red pepper flakes, heating skillet coated with olive oil.
3) Rub mixture of flour and cornmeal on to each side of fish, just barely coating it.
4) Dip fish in egg wash, then dredge in pecan mixture. Place fish on hot skillet, cooking a few minutes on each side. Dry on paper towel and serve - these filets have crunchy savory crusts and moist, delicious meat inside - they will vanish off the plate!