Pecan Crusted Fish With Citrus Meunière Recipes

CAJUN PECAN CATFISH

Steps:

• Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.

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.

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.

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.

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.

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE

Steps:

• To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
• Trim all fat from fillets.
• Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• Pour into a pie pan.
• Add salt and pepper to flour; place into another pie pan.
• Beat the eggs and milk together.
• Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
• Remove from heat and whisk in butter.
• Serve over the cooked fish and garnish with roasted whole pecans.

PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE

Steps:

• Season the fish with salt and pepper. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery. Transfer the pecan mixture to a plate. In a shallow bowl or pie plate, whisk together the egg and milk. Dip the fish into the egg mixture, then into the pecan mixture. Press to coat the fillets.
• Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish. Reduce the heat to medium or medium-low and cook for 4-5 minutes on each side. Remove to a platter or plates and keep warm while you make the sauce.
• Spoon finished sauce over fish. Serve immediately.
• Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.