Baked Pecan Crusted Fish Recipes

QUICK AND EASY PECAN-CRUSTED FISH FILLETS RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the pecans in a food processor and pulse until they are finely chopped. Do not over-process or you will end up with pecan meal or pecan butter.
• Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside.
• Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside.
• Season both sides of the fillets with salt and pepper.
• Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets.
• Dredge each fillet in the nut mixture, making sure to coat all sides evenly.
• Heat a large, 12-inch, non-stick oven-proof or cast-iron skillet over medium-low heat. Add the vegetable oil. When the oil is hot, add the fillets and cook for three minutes. Turn the fillets over and cook three minutes on the other side.
• Transfer the skillet to the oven and let the fish finish cooking. This should take about five minutes, depending on the thickness of the fillets.
• The fish is done when it is opaque and flakes easily when pierced with a fork.
• Serve immediately.

PECAN-CRUSTED FISH FILLETS

Steps:

• Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
• Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
• Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

BAKED PECAN CRUSTED FISH

Steps:

• Preheat oven to 400 degrees. Spray the bottom of a baking pan with nonstick cooking spray.
• In a wide bowl, combine the mayonnaise and honey. Mix well.
• Dip the fish fillets in the mayonnaise and honey mixture. Coat the fish with pecans. I like to spread the pecans over a large plate or wax paper and press the fish into the pecans.
• Place the coated fish on the baking pan. Add salt and pepper to taste.
• Bake the fish for 18 minutes or until the fish is flaky.

UTOKIA'S PECAN COCONUT CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
• Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

HONEY-PECAN BAKED COD

Steps:

• Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans., Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.

PECAN-CRUSTED ROCKFISH WITH OLD BAY®

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray.
• Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top.
• Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

EASY PECAN-CRUSTED CATFISH

Steps:

• Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.
• Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

PECAN CRUSTED FISH

Steps:

• Preheat the oven to 375°F; lightly oil a baking pan.
• Rinse the fish and place it in a shallow dish.
• Pour the buttermilk over the fillets.
• In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
• One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
• Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

PECAN CRUSTED DIJON BAKED CATFISH

Steps:

• Preheat oven to 475.
• Spray baking pan with Pam or equivalent.
• Grind pecans in blender. Do not blend too long or you'll have powder.
• In a small bowl, combine melted butter, breadcrumbs, and pecans.
• Salt and pepper both side of fillets.
• Place rounded side up on baking pan.
• Rub 1 T of mustard on top of each fillet.
• Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
• Right before baking, spray each fillet lightly with Pam.
• Bake for 13-15 minutes or until fish flakes easily.