HONEY-PECAN BAKED COD
One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we've tried to re-create. We enjoy this tasty version with fresh or frozen cod often. -Lana German, Lenoir, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330 calories, Fat 19g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 398mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
BAKED PECAN CRUSTED FISH
Pecan crusted fish is a delicious and nutritious family dinner.
Provided by Debby Mayne
Categories Seafood and Fish
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.
Nutrition Facts : Calories 547 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 335 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
PECAN-CRUSTED COD STRIP RECIPE
Provided by Meeboo78
Number Of Ingredients 8
Steps:
- Directions 1. Preheat oven to 450 degree F. Coat a wire baking rack with nonstick cooking spray and place on a baking sheet or in a shallow baking pan; set aside. Cut fish into 3x1-inch strips; set aside. 2. Place the pecans, bread pieces, and salt in a food processor; pulse until finely chopped. Place in a small bowl. Place flour in another small bowl. Place eggs in a third small bowl. 3. Lightly coat the cod strips in the flour, shaking to remove excess. Dip flour-coated strips in egg, then roll in pecan mixture to coat. Place the cod strips on the prepared rack. Lightly coat fish with cooking spray. 4. Bake for 10 to 12 minutes or until golden and fish flakes when tested with a fork. Makes 6 servings.
PECAN CRUSTED FISH
This is super yummy! And goes well with Summer Melon Salsa (which I have also posted so you can search it) - This comes from Moosewood (my fav. cookbook ever!)They recommend using fillets such as catfish, snapper, salmon, or tilapia for this dish
Provided by d-licious
Categories Fruit
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.
Nutrition Facts : Calories 287.6, Fat 7.4, SaturatedFat 1, Cholesterol 78.5, Sodium 567.2, Carbohydrate 17.4, Fiber 1.9, Sugar 2.3, Protein 36.5
PECAN-CRUSTED FISH FILLETS
Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.
Provided by Betty Crocker Kitchens
Categories Entree
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.
Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
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- In a small bowl, mix the breadcrumbs, parmesan cheese, pecans, mayonnaise, mustard, thyme, and lemon zest.
- Arrange the cod fillets in a single layer on the prepared pan. Sprinkle with salt and pepper to season. Spoon the breadcrumb mixture evenly on the fillets, pressing it firmly. Put half a tablespoon of butter on top of each piece.
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