Parmesan Crusted Swai Fish Recipes

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BAKED PARMESAN FISH



Baked Parmesan Fish image

Here's an easy way to work an elegant fish dish into your menu. I sometimes sprinkle the golden fillets with slivered or sliced almonds before baking. My husband, 13-year-old daughter and I love this tasty way to eat fish. -Carolyn Brinkmeyer, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk
4 orange roughy or catfish fillets (4 ounces each)

Steps:

  • In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the cheese mixture. , Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 382mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PARMESAN-CRUSTED SWAI FISH



Parmesan-Crusted Swai Fish image

The coconut oil gave it it great light taste! My husband said it was the best fish! You can use tilapia too, just cut down the cooking time as it's a much smaller fillet. The swai fillets was much bigger and 2 fed us both quite well! Serve with lemon.

Provided by rploker

Categories     Fish Recipes

Time 30m

Yield 3

Number Of Ingredients 8

¼ cup stuffing mix (such as Bell's®)
¼ cup ground pecans
2 tablespoons grated Parmesan cheese
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons coconut oil
3 (4 ounce) fillets swai fish

Steps:

  • Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.
  • Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.
  • Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.
  • Pat swai fish dry with a paper towel. Press fillets, 1 at a time, in the flour mixture, shaking off excess. Dip each fillet in the egg, allowing excess to drip back onto plate; press into stuffing mixture until evenly coated.
  • Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.

Nutrition Facts : Calories 413 calories, Carbohydrate 25.2 g, Cholesterol 121.8 mg, Fat 24.4 g, Fiber 1.4 g, Protein 23 g, SaturatedFat 11.1 g, Sodium 411.1 mg, Sugar 1.8 g

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