Saturday, August 17, 2013

Pecan-Crusted Fish

This fish is very light and not too spicy. Tilapia is a fish that I prepare often; and one that my family enjoys. 
The rice that I served with it is also on this site.

  • 1 1/4 cups Panko bread crumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/2 cup pecans, finely chopped
  • 1 egg
  • 4-5 fish fillets (I used Tilapia)

  1. Preheat oven to 400 degrees F.
  2. In a plate or shadow dish combine all dry ingredients.
  3. Beat egg and place in another dish.
  4. Wash and pat dry fish fillets.
  5. Dip fillets one at a time in the beaten egg and place in dry mixture to coat.
  6. Place fillets on a parchment paper lined cookie sheet.
  7. Bake for about 15 to 20 minutes of until the fish internal temperature is 145 degrees F. (It may difficult to determine the flakiness of the fish due to the coating)        
Twist: Baking the crusted fish and the spices.

Friday, August 16, 2013

Garlic Vinaigrette Shrimp

I originally shared this recipe in August of 2016. It was such a hit with my family, I deceived to post it again in case you missed it.
Even though, I am unable to eat shrimp, however, I still try to prepare them for my family.  According to my family the dish was wonderful. They enjoyed the meal so much that they asked me to record the recipe.  Give it a try and give me your comments.