Pecan Nutmeg Crusted Swordfish With Corn Bacon Risotto 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.

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

PECAN BACON

Steps:

• Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.

PECAN & NUTMEG CRUSTED SWORDFISH WITH CORN & BACON RISOTTO

Steps:

• Brush swordfish filets on one side with olive oil. Set aside. Roast pecan halves on a sheet pan for 10 minutes in a hot oven (450 F). Cool and puree in a food processor with nutmeg until finely chopped. On a flat working surgace, press the oiled side of filet onto the pecans. Set aside and refridgerate. RISOTTO: Heat butter in a heavy 4 qt. saucepan over low heat. Add onions and saute until translucent. Add the rice and stir with a wooden spoon until coated with butter (be careful not to brown rice). Add wine 1/2 cup at a time, stirring frequently after each addition, allowing the rice to almost completely absorb the wine before adding more. After approximately 45 minutes when all of the wine has been absorbed, add corn, bacon, cheese, heavy cream, basil, and salt to taste. --------------------------------------- Saute each filet in a cast iron skillet with a little olive oil, pecan side down over low heat, until the pecans are lightly browned. Turn and continue cooking until just cooked through. Serve fish over corn and bacon risotto.