PINE NUT-CRUSTED TILAPIA
This golden-brown fish has a tender texture, nutty coating and hint of sweet honey. It's fast to fix and can be served for a special family meal or when you want to impress guests.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.
Nutrition Facts : Calories 237 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 119mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
SALMON WITH A PINE NUT CRUST
Make and share this Salmon With a Pine Nut Crust recipe from Food.com.
Provided by evelynathens
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (170C).
- Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
- Wash the salmon fillets.
- Pat dry, and brush with the Dijon mustard.
- Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
- Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
- Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
- Turn fish over.
- Transfer skillet to oven.
- Bake 8 to 10 minutes more, until cooked.
- For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
- Add the heavy cream and boil until slightly thickened.
- Whisk in the butter until smooth. Add the fresh dill.
- Season to taste with salt and pepper.
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).
NUT-CRUSTED FRIED FISH
The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.
Nutrition Facts : Calories 451 calories, Fat 30g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
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
TROUT WITH PECAN AND PINE NUT CRUST
Steps:
- Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
- Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.
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- Nut and Bread Crumb Topping ... I used a mangrove snapper; which is similar in size to tilapia (smaller than a red snapper). so, if you decide to use a larger fish; you may need to make more of the coating for the fish. Remember, it is just equal parts. Simply, add to a small food processor, and pulse until fine chopped. If you don't have a food processor - add the nuts to a small ziploc bag to crush. You can use a heavy pot, rolling pin, meat mallet, even a hammer (my favorite). Season the mixture with 1/2 of the salt, 1/2 of the pepper; and, the cayenne.
- Fish ... The first thing, is to let the fish come to almost room temperature - you never want to cook with cold fish. Pat the fish dry; then, lightly season with fish with the remaining salt and pepper, on both sides.
- Dredge ... Add the eggs and water to a small bowl, and beat until well combined - set to the side. Then, add the nuts/bread crumb mixture to a flat dish or plate.
- Dip the fish in the egg mixture, then the nut/bread crumbs mixture. Make sure to coat the fish well. Let the fish rest at least 5 minutes before cooking.
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