Pecan Boniato Crusted Fish With Jalapeno Cream Sauce Recipes

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JALAPENO CREAM



Jalapeno Cream image

Provided by Food Network Kitchen

Time 7m

Number Of Ingredients 0

Steps:

  • Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

PECAN CRUSTED FISH



Pecan Crusted Fish image

Make and share this Pecan Crusted Fish recipe from Food.com.

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup pecans, chopped
2 tablespoons breadcrumbs, dry
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup buttermilk
1/2 teaspoon hot sauce
3 tablespoons flour
4 fish fillets (about 6 oz each)
1 tablespoon canola oil
1 lemon

Steps:

  • Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
  • Combine buttermilk and hat sauce in another shallow bowl.
  • Place flour on a plate.
  • Dredge in flour. Dip in buttermilk. Dredge in pecans.
  • Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
  • OR
  • Leave skin on 1 side and dredge nonskin side.
  • Broil until flakey.
  • Serve with lemon wedge.

Nutrition Facts : Calories 381.3, Fat 15.6, SaturatedFat 1.7, Cholesterol 100.2, Sodium 531.3, Carbohydrate 14.6, Fiber 2.3, Sugar 2.8, Protein 45.1

PECAN-CRUSTED FISH FILLETS



Pecan-Crusted Fish Fillets image

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

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

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

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Milk/Cream     Fish     Bake     Sauté     Pecan     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Sauce
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces
Fish
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

Steps:

  • For sauce:
  • Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
  • Meanwhile, prepare fish:
  • Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
  • Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
  • Transfer catfish fillets to plates. Serve catfish with sauce.

PECAN CRUSTED FISH



Pecan Crusted Fish image

This is super yummy! And goes well with Summer Melon Salsa (which I have also posted so you can search it) - This comes from Moosewood (my fav. cookbook ever!)They recommend using fillets such as catfish, snapper, salmon, or tilapia for this dish

Provided by d-licious

Categories     Fruit

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 (5 -6 ounce) fish fillets
1/4 cup buttermilk
1/4 cup pecans (finely ground in blender or processor)
3/4 cup breadcrumbs
3 garlic cloves (minced or pressed)
2 tablespoons fresh parsley (minced)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch cayenne

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.

Nutrition Facts : Calories 287.6, Fat 7.4, SaturatedFat 1, Cholesterol 78.5, Sodium 567.2, Carbohydrate 17.4, Fiber 1.9, Sugar 2.3, Protein 36.5

PECAN-CRUSTED ROCKFISH WITH OLD BAY®



Pecan-Crusted Rockfish with Old Bay® image

If you have some rockfish on hand and some other staple ingredients, you can have dinner in less than 30 minutes, even if your rockfish is frozen. As a bonus, it can easily be adjusted.

Provided by thedailygourmet

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 6

1 serving cooking spray
2 tablespoons melted butter
2 pounds frozen rockfish
1 cup finely chopped pecans
1 cup panko bread crumbs
2 teaspoons seafood seasoning (such as 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.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 11 g, Cholesterol 46.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 290.9 mg, Sugar 0.4 g

PECAN-CRUSTED CATFISH WITH ZESTY TARTAR SAUCE



Pecan-Crusted Catfish with Zesty Tartar Sauce image

Sour cream replaces mayonnaise as the base for the tartar sauce here. Serve this fish with corn on the cob and chilled slices of melon on the side.

Yield Serves 4; 3 ounces fish and 2 tablespoons sauce per serving

Number Of Ingredients 11

4 catfish fillets (about 4 ounces each), rinsed
2 tablespoons low-fat buttermilk
2 slices light whole-wheat bread (lowest sodium available), coarsely torn
2 medium green onions, thinly sliced
3 tablespoons chopped pecans
1/2 teaspoon salt-free lemon pepper
1/2 cup fat-free sour cream
2 tablespoons dill pickle relish
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon dried dillweed, crumbled

Steps:

  • Put the fish in a single layer in a large shallow dish. Drizzle the top side with half the buttermilk, spreading to cover. Turn the fish over and repeat with the remaining buttermilk. Cover and refrigerate for 10 minutes to 1 hour, turning occasionally.
  • Preheat the oven to 400°F.
  • In a food processor or blender, process the bread for 5 to 10 seconds to make soft crumbs.
  • In a shallow dish, stir together the bread crumbs, green onions, pecans, and lemon pepper.
  • Drain the fish, discarding the buttermilk. Add the fish to the bread-crumb mixture, turning to coat. Using your fingertips, gently press the mixture so it adheres to the fish. Reserve any remaining bread-crumb mixture. Transfer the fish to a nonstick baking sheet. Sprinkle with the reserved bread-crumb mixture.
  • Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
  • Meanwhile, in a small bowl, whisk together the tartar sauce ingredients. Cover and refrigerate until serving time. Serve with the fish.
  • (Per serving)
  • Calories: 212
  • Total fat: 7.0g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 3.0g
  • Cholesterol: 71mg
  • Sodium: 224mg
  • Carbohydrates: 14g
  • Fiber: 3g
  • Sugars: 6g
  • Protein: 22g
  • Calcium: 102mg
  • Potassium: 586mg
  • 1 starch
  • 3 lean meat

UTOKIA'S PECAN COCONUT CRUSTED FISH



Utokia's Pecan Coconut Crusted Fish image

Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 15

Reynolds Wrap® Non-Stick Foil
4 (5 ounce) fish fillets, fresh or thawed
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoons plain dry bread crumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
½ medium red bell pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
¼ teaspoon salt

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.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g

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