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.
Time 21m Number Of Ingredients 8 Steps:
Preheat the oven to 450 degrees F. Place the pecans in a food processor and pulse until they are finely chopped. Do not over-process or you will end up with pecan meal or pecan butter. Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside. Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside. Season both sides of the fillets with salt and pepper. Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets. Dredge each fillet in the nut mixture, making sure to coat all sides evenly. Heat a large, 12-inch, non-stick oven-proof or cast-iron skillet over medium-low heat. Add the vegetable oil. When the oil is hot, add the fillets and cook for three minutes. Turn the fillets over and cook three minutes on the other side. Transfer the skillet to the oven and let the fish finish cooking. This should take about five minutes, depending on the thickness of the fillets. The fish is done when it is opaque and flakes easily when pierced with a fork. Serve immediately.
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.
Time 11m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Combine breadcrumbs, pecans, salt, garlic, and pepper in a shallow dish. Combine buttermilk and hot sauce (such as Tabasco) in a medium bowl. Place flour in a third dish. Dredge 1 fillet in flour, dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets. Heat 1 1/2 tsp oil in a large skillet (non-stick works best) over medium-high heat. Cook 2 fillets for 3 minutes on each side or until fish flakes easily. Add remaining oil and cook additional 2 fillets. Serve with lemon!
Time 30m Number Of Ingredients 6 Steps:
Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm. Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.
Time 30m Yield 8 Number Of Ingredients 6 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.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
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.
More about “pecan crusted fish recipes”
Time 20m Yield 2 servings. Number Of Ingredients 5 Steps:
In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.
