Pecan Coconut Crusted Fish Recipes

PECAN COCONUT CRUSTED FISH

Steps:

• PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; 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.

PECAN-COCONUT CRUSTED TILAPIA

Steps:

• In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.

PECAN CRUSTED FISH

Steps:

• Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
• Combine buttermilk and hat sauce in another shallow bowl.
• Place flour on a plate.
• Dredge in flour. Dip in buttermilk. Dredge in pecans.
• Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
• OR
• Leave skin on 1 side and dredge nonskin side.
• Broil until flakey.
• Serve with lemon wedge.

PECAN CRUSTED FISH

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.