PECAN-CRUSTED FISH FILLETS
Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
STRIPED BASS WITH FRESH FIGS
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud's restaurants. There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce. The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red. My version, which uses fillets and omits fig leaves, is about as delicious as I remembered and much easier than I expected.
Provided by Florence Fabricant
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place 1 tablespoon oil in a large skillet on medium heat. Add shallots and garlic and sauté until soft, about 5 minutes. Add figs and continue to sauté another minute or two, until they are warmed through and just start to soften. Sprinkle with cloves. Add saba and continue cooking until the syrup just coats the bottom of the pan. Stir in wine. Remove figs and as many shallots as you can from the pan, draining well.
- Increase heat to medium-high and cook sauce until wine has reduced by half. Reduce heat to medium-low. Add 2 tablespoons of the butter bit by bit, swirling it in. Cook a minute or so more, until sauce starts to become syrupy. Season with salt and pepper to taste. Remove from heat.
- Heat a broiler. Place rack about 4 inches from the source of heat. Dry fish. Dust skin side of bass or bottom side of halibut with flour. Flip fillet and season top surface well with salt and pepper. Heat remaining butter on medium-high in a large, heavy skillet, preferably cast iron. Place fish, floured side down, in skillet and sear 2 minutes. Brush top surface of fish with some of the sauce and place fish under the broiler. Broil about 7 minutes, until just cooked through. Remove from heat. Transfer fish to a warm platter.
- Return figs and shallots to the sauce, heat on medium a minute or so, then spoon sauce with figs around the fish on the platter. Serve.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 1185 milligrams, Sugar 47 grams, TransFat 0 grams
FISH WITH FIGS, BACON AND PECANS
This recipe is by Jim Shirley, the chef at "Fish House" in Pensacola, FL. It was prepared at the cooking demonstration during the Seafood Festival in 2007. Everyone that got a taste loved it, and at the festival this year (2008), people were still talking about it. He used redfish, but you could also use any nice firm white fish, such as trigger, snapper, or grouper. *Please note...If you choose to use tilapia, reduce the fig mixture..the tilapia is not a firm enough fish nor is it thick enough to support these flavors as posted!. Generally tilapia fillets are much thinner than redfish, and the sauce will overwhelm it.* **Please note...most of the reviews have used frozen tilapia....this fish is not thick enough to support the flavors of this recipe....please reduce the fig mixture if you are using tilapia!** Of course, fresh always tastes better than frozen, so try to go fishing or to your local fish market if you are on the coast. Be prepared to enjoy this! It is delicious!
Provided by breezermom
Categories Mahi Mahi
Time 42m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Fry bacon in an ovenproof skillet and drain on paper towels. Leave the bacon grease in the skillet -- that adds lots of flavor! Add shallots, garlic, and red pepper flakes to the skillet. Saute for 2 minutes over medium heat.
- Chop bacon into half inch pieces.
- Add white wine, preserves, pecans and bacon to the skillet and reduce for about 4 minutes. Pour the mixture into a bowl and reserve.
- Season both sides of the filets with salt and pepper and place in the skillet. If you are not using fresh fish, you may need to add some other seasonings. Cover the fish with the fig mixture and bake in the oven for 20 minutes.
- Serve with your favorite rice/couscous and a salad.
- Enjoy!
Nutrition Facts : Calories 476.1, Fat 11.5, SaturatedFat 1.2, Cholesterol 93.5, Sodium 155.4, Carbohydrate 46.6, Fiber 2.2, Sugar 28.4, Protein 41.1
ONE-PAN FISH WITH BACON AND SWEET CORN
The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.
Provided by Yewande Komolafe
Categories dinner, weeknight, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
FILLET OF FISH WITH GREEN APPLE, RAISINS AND PECANS
Unusual combination of sweet sauce with fish fillets. Use your preferred white fish, mine is bass fillets. This dish goes well with couscous. Adapted from Complete Canadian Diabetes Cookbook. Choices given are 2 Carbohydrates, 3 Meat & Alternatives per serving.
Provided by woodland hues
Categories Apple
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place fish in single layer in baking dish.
- In nonstick skillet, melt margarine, then sauté apple, raisins, nuts, Splenda and cinnamon for 3 minutes or until apples are tender.
- Mix flour with apple juice until dissolved. Add to pan and cook until thickened, stirring constantly, 2 or 3 minutes.
- Pour sauce over fish. Cover and bake 15 - 20 minutes. Fish should flake easily when tested with fork.
Nutrition Facts : Calories 281.4, Fat 9.4, SaturatedFat 1.2, Cholesterol 76.2, Sodium 120.5, Carbohydrate 28.3, Fiber 2.1, Sugar 21.9, Protein 22.2
FIGS WITH GOAT CHEESE, PECANS AND BACON
This is an elegant and different appetizer. Fresh figs are stuffed with goat cheese, covered in pecans, wrapped in bacon, then broiled to perfection.
Provided by Diane
Categories Bacon Appetizers
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the broiler.
- Stuff fig halves with goat cheese. Press pecans into the cheese. Wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
- Arrange on a medium baking sheet. Broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 32.2 g, Fiber 4.1 g, Protein 13.6 g, SaturatedFat 12.8 g, Sodium 394.9 mg, Sugar 17.2 g
FIGS WITH GOAT CHEESE, PECANS AND BACON
This is an elegant and different appetizer. Fresh figs are stuffed with goat cheese, covered in pecans, wrapped in bacon, then broiled to perfection.
Provided by SWEETCHEFDIANE
Categories Bacon Appetizers
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the broiler.
- Stuff fig halves with goat cheese. Press pecans into the cheese. Wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
- Arrange on a medium baking sheet. Broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 32.2 g, Fiber 4.1 g, Protein 13.6 g, SaturatedFat 12.8 g, Sodium 394.9 mg, Sugar 17.2 g
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