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
NUT-CRUSTED FISH
I was tired of the same garlic-and-paprika fish fillets, even though they're easy, so this recipe was born!
Provided by YouKnowWho18
Categories Lactose Free
Time 40m
Yield 6 fillets, 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate fish in wine, olive oil, and lime juice at least two hours, until ready to coat. Reserve marinade.
- In large bowl, mix together the breadcrumbs, walnuts, and spices.
- Beat the egg and dip each fillet into egg.
- Coat fillets in walnut mixture, making coating as thick as possible.
- Place in pan and pour leftover marinade into edge of pan, taking care not to wash off the breading.
- Bake, covered, at 350 for 15-20 minutes or until fish flakes when poked with a fork.
- Serve with lightly seasoned rice pilaf or quinoa and steamed vegetables.
Nutrition Facts : Calories 432.1, Fat 32.5, SaturatedFat 3.6, Cholesterol 96.9, Sodium 147.3, Carbohydrate 12.7, Fiber 3.2, Sugar 1.8, Protein 25.1
MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
- Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before serving.
NUTTY CRUSTED FISH
This recipe is packed with goodness, and makes a fresh and healthy midweek meal. Vary it with different nuts, herbs or mustard instead of wasabi
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the crust, use a mortar and pestle or processor to grind the hazelnuts with the shallots, garlic, coriander, wasabi and lime juice.
- Lay the fish fillets in a baking dish and smear the tops with the nutty mixture. Spoon a little water round the fillets, just enough to thinly cover the bottom of the baking dish. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with rice, lime wedges and a green salad.
Nutrition Facts : Calories 196 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
NUT-CRUSTED SALMON
Salmon fillets are coated with seasoned cream cheese and rolled in a crunchy nut crust. Serve with roasted asparagus and steamed rice for a lovely spring meal.
Provided by springfield70
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pistachios and panko in a shallow bowl.
- Mix cream cheese, Dijon, lemon juice, dill, and hot pepper sauce together in a bowl; season with salt and pepper.
- Pat salmon fillets dry, then coat in cream cheese mixture on both sides. Roll in pistachio mixture, patting crumbs in place. Place fish on a nonstick baking sheet.
- Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes; cooking time will depend on the thickness of the fish.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 16.2 g, Cholesterol 133.6 mg, Fat 35.2 g, Fiber 2.2 g, Protein 40.5 g, SaturatedFat 14.9 g, Sodium 662.6 mg, Sugar 1.9 g
ALMOND-CRUSTED TILAPIA
Steps:
- Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
- Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
- Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g
PINE NUT-CRUSTED FISH
Steps:
- In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
- Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
- Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
- Serving & menu ideas
- Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).
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