Nut Crusted Flounder Recipes

PECAN-CRUSTED FISH FILLETS

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.

BAKED FLOUNDER WITH PANKO AND PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

NUT-CRUSTED FLOUNDER RECIPE

Steps:

• Heat oven to 400°F.
• Mix mayonnaise, mustard, garlic powder and pepper until blended.
• Place fish in single layer on baking sheet sprayed with cooking spray; spread with mayonnaise mixture. Sprinkle with chopped nut mix.
• Bake 10 to 12 min. or until fish flakes easily with fork.

NUT-CRUSTED FLOUNDER FILLETS RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F. Mix mustard, mayo, garlic powder and pepper until well blended. Place fish in single layer on lightly greased baking sheet; spread evenly with the mustard mixture. Sprinkle with the chopped nut mix. Bake 10 to 12 min. or until fish flakes easily with fork.

PISTACHIO-CRUSTED COD FILLETS

Steps:

• Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).
• Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.
• If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.
• Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (see below for doneness test). Serve immediately.

PECAN CRUSTED FLOUNDER RECIPE

Steps:

• Preheat oven to 400°F and make sure fish is defrosted if using frozen.
• In a bowl, whisk eggs until smooth in a bowl.
• Put ground nuts on a large plate.
• Dredge each piece of fish in egg and then dip in the ground nuts. Nut mixture will not stick as well as flour and this is ok. You should have some leftover nut meal after lightly coating the fish.
• Carefully place each piece in a large baking dish.
• After all fish is in dish, top with any remaining ground nuts and pat down.
• Pour melted butter or ghee over fillets.
• Put fish into preheated oven and bake 15-20 minutes or until cooked through and starting to flake.
• While cooking, prepare salad by washing spinach and lettuce and topping with desired toppings: pumpkin seeds, nuts, feta cheese, olive oil, and homemade dressing of choice.
• Serve and enjoy!

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.

BAKED MACADAMIA CRUSTED FISH

Steps:

• Preheat oven to 180°C. Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.
• In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.
• Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets. Serve with roasted vegetables or salad.

FLOUNDER FILLETS WITH CHOPPED PECANS

Steps:

• Sprinkle the flounder fillets on both sides with salt and pepper to taste.
• With a fork or a wire whisk, beat the egg with the water and soy sauce.
• Place the chopped nuts on a flat dish. Dip the fillets one at a time into the egg mixture until well coated. Remove the excess. Then dredge the fillets in the chopped nuts. Pat them firmly so they are evenly coated.
• Heat one tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When hot, add as many fillets as will fit without crowding. Saute for a total of about 2 minutes, or until lightly browned on both sides. Do not overcook. Cooking time will vary with the thickness of the fillets. Add more oil as necessary. Transfer fillets to a warm serving plate or platter. Keep warm. Cook the remaining pieces.
• When all the fillets are cooked, wipe the pan clean with paper towels. Add olive oil and butter. Cook until butter foams and starts to brown. Add lime juice and pour the mixture over the fish. Sprinkle with coriander and serve immediately.

FLOUNDER WITH MACADAMIA NUTS

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Put the macadamia nuts on a flat surface and, with a knife rather than a food processor or a blender, chop them as finely as possible.
• Sprinkle the fillets evenly on both sides with the macadamia nuts, patting them firmly so that they are evenly coated and the nuts adhere.
• Heat one tablespoon of the oil at a time in a skillet, preferably of the non-stick variety, and when it is hot add a few of the fish fillets. Cook, turning once, about 1 1/2 minutes or slightly less. Cook only until browned on both sides, adding a little more oil as necessary. Transfer the fillets to a warm platter and cook the remaining fish fillets.
• Small amounts of the chopped nuts will fall into the skillet as each batch is cooked. Wipe out the excess as necessary and continue cooking, adding a little more oil as necessary.
• When all the fish fillets are cooked, wipe out the skillet and add the butter and any leftover macadamia nuts. Cook until the butter is foamy and starts to brown. Add the lemon juice and pour over the fish. Serve immediately.

EXCELLENT, MOIST,TENDER FLOUNDER FILLETS

Steps:

• In a shallow dish, combine crumbs and cheese.
• Brush both sides of the fish with the Mayonnaise.
• Coat with crumb mixture.
• Arrange in single layer in shallow dish.
• Sprinkle with garlic seasoning and pepper.
• Bake at 375 degrees for 25-30 minutes, until golden brown and flakes easily.
• They will look like they are not done this is because of the Mayonnaise which makes them so moist.