The Pioneer Woman Tasty Kitchen
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Pecan-Crusted Fish Fillets

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

The first time we made this recipe, we loved it so much that I really never want to eat fish any other way. Sure, I’m not crazy about fish the way I am about bacon, but this is mighty, mighty good. It’s also quick to make and low in fat and calories.

Ingredients

  • 4 whole 4 Oz. Size, Thin Fish Fillets (Tilapia, Pollock, Orange Roughy, Snapper, Swai, Whitefish)
  • ½ cups Pecans, Finely Chopped
  • ⅓ cups Bread Crumbs
  • 2 teaspoons Jalapeno, Seeded And Finely Chopped
  • 1 Tablespoon Fresh Ginger Root, Grated
  • 1 Tablespoon Packed Brown Sugar
  • 1 teaspoon Salt
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves

Preparation

Dry the fish fillets on paper towels. Preheat the oven to 350 F and grease a large rimmed baking pan.

In a medium sized bowl stir together the rest of the ingredients. Then spin it in a food processor or blender until it is evenly fine in texture. Spread it out on a plate. Press each fish fillet into the pecan mixture to coat it, then turn it over and coat the other side of each fillet. Place the coated fish on the baking pan and spray with cooking oil.

Bake the fish until it is cooked through and slightly flaky, and the crust is golden brown, between 5 and 10 minutes depending on the thickness of your fish fillets. Serve immediately.

One Comment

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Avatar of dmv930

dmv930 on 1.16.2014

Tasty recipe, however there was no way the “crust” would stick on the fish. Finally resorted to putting fish in pan, then sprinkling the “crust” on top of fillets.

One Review

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Avatar of dmv930

dmv930 on 1.16.2014

Good flavor, easy to make once you realize the coating will never stick to the fish and you just sprinkle it on the fish once it is in the pan.

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