BAKED PECAN CRUSTED FISH
Pecan crusted fish is a delicious and nutritious family dinner.
Provided by Debby Mayne
Categories Seafood and Fish
Time 28m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 547 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 335 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
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
UTOKIA'S PECAN COCONUT CRUSTED FISH
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
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
ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS
Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
- Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.
Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium
PECAN CRUSTED FISH
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
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 HADDOCK RECIPE - (4/5)
Provided by Nalli
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. 1. Coat medium baking sheet with cooking spray. 2. Mix bread crumbs and pecans in medium bowl. Season to taste with salt and pepper. 3 Drizzle each side of fish with basting oil and sprinkle with bread crumb mixture, transfer to baking sheet. 4. Bake 12-15 minutes, until golden-brown and internal temperature reaches 130 degrees. Check by inserting thermometer halfway into thickest part of fillet. Let rest at least 2 minutes.
CHEESY CRUST ROASTED HADDOCK
I like fish and this is a nice way to add a bit of extra flavour, whilst still being a simple dish. It'll work well with other firm white fish. Serve with roasted vegetables or salad to make a nice main meal.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 220°C/425°F/Gas 7.
- Coat a baking tray with 1/2 tsp olive oil and place the fish on top.
- Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets.
- Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil.
- Roast for approx 10 minutes until the crust becomes golden and the fish is cooked.
- Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.
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