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.

Ingredients:
  • 1 1/4 cups Panko breadcrumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • 1/2 cup pecans, finely chopped
  • 1 egg
  • 4-5 fish fillets (I used Tilapia)
Directions:
  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 a dry mixture to coat
  6. Place fillets on a cookie sheet lined with parchment paper
  7. Bake for about 15 to 20 minutes or until the fish's internal temperature is 145 degrees F. (It may be difficult to determine the flakiness of the fish due to the coating)        
Twist: Baking the crusted fish and the spices

Comments

Post a Comment

Popular posts from this blog

Curried Chicken

Image
Last month I had to take a family member to the doctor's office.  While sitting in the waiting room, I did as usual, reached for the magazines relating to food or recipes.  I came across a Better Homes and Garden magazine dated December 2011.  My attention was drawn to a recipe for Curried Chicken Stew.  Immediately, I thought about the fact that I had a can of coconut milk that I had purchased to prepare Indian Fried Rice, a recipe that one of my sisters had shared with me.  The chicken stew looked so scrumptious, that I decided to try it at home.  It was very different from the flavors that I generally taste in my chicken dishes but still very appealing. Well, here's my twist:
Read more

Brown Rice

Image
Brown rice is now one of my favorite dishes. After reading the nutritional benefits from the link below, I don't believe that I will cook white rice again. The flavoring of the ingredients that I added with brown rice makes this recipe a keeper. Read the link below and try my recipe. Let me know if you've tried better tasting brown rice. Enjoy! Brown rice 1 ½ cups brown rice 2 cups low sodium chicken broth (I used canned) ½ cup water  1 teaspoon kosher salt ½ lemon pepper  1 tablespoon butter or ghee 3 garlic cloves, very finely grated 1 teaspoon fresh cilantro, finely chopped  Directions: Preheat oven to 375 degrees F. Add chicken broth, salt, and butter to a medium saucepan, bring to a boil In the meantime, add rice, garlic, lemon pepper, and cilantro to a medium-size baking dish with a lid Remove broth from heat, pour over rice mixture and stir Bake for 1 hour Remove from oven and fluff rice with a fork Twist: Cilantro, lem...
Read more

Turkey Necks

Image
My sister shared the benefits of using turkey necks in cooking. Last week, when I went to the grocery store, I decided to buy a few to try them out. I bought two packages, with four each.  Later I realized that I had made a mistake. The ideal cut length is about two inches or so.  I was looking for something about the size of an oxtail, however, I settled for the first package that I saw at the grocery store where I was shopping.  The picture below is my first try, with the turkey necks being too long and stringy, however, they were still good.  For great results, get the right cut!  Believe it or not, they remind me of oxtails. The good news is they don’t have the fat that you get with oxtails.  I know there are some dire heart oxtail fans out there, and may find it hard to believe that the taste and flavor are similar. They are flavorful and affordable.  I made the choice to prepare them in my clay pot. You've probably heard me mention how much I enj...
Read more