Best Fish Fillets With Pecan Crunch Coating Recipes

QUICK AND EASY PECAN-CRUSTED FISH FILLETS RECIPE

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.

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.

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.

NUT-CRUSTED FRIED FISH

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.

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

HONEY-PECAN BAKED COD

Steps:

• Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans., Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.

VILLA CAPRI'S FISH FILLETS WITH PECAN CRUNCH COATING

Steps:

• Combine the dijon mustard, butter and honey in a bowl and mix well. Mix the bread crumbs, parsley and pecans in a bowl. Season the fillets with salt and pepper. Place on a lightly greased baking sheet. Brush with the mustard mixture. Sprinkle with the bread crumb mixture and pat to adhere to the surface. Bake at 450 degrees F. for 10 minutes per inch of thickness or until the fish flakes easily with a fork. Serve with lemon wedges.

SALMON BAKE WITH PECAN-CRUNCH COATING

Steps:

• Sprinkle salmon with salt and pepper; place, skin down, in a lightly greased 11-x7-x1 1/2-inch or 9-inch square baking dish.
• Combine mustard, butter, and honey; brush over salmon. Combine breadcrumbs, pecans, and parsley; spoon evenly across top of salmon. Bake, uncovered, at 450 for 12-15 minutes or until fish flakes easliy when tested with a fork. Garnish, if desired. Yield: 4 servings.

FISH FILLETS WITH PECAN CRUNCH COATING

Steps:

• 1. Combine the dijon mustard, butter and honey in a bowl and mix well. Mix the bread crumbs, parsley, and pecans in another bowl.
• 2. Season the fillets with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard mixture. Sprinkle with the bread crumb mixture and pat to adhere to the surface.
• 3. Bake at 450 degrees F. for 10 minutes per inch of thickness or until the fish flakes easily with a fork. Serve with lemon wedges.