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.
- cup finely chopped pecans (not ground)
- cup dry bread crumbs
- teaspoons grated lemon peel
- egg SAVE $
- tablespoon milk SAVE $
- pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick SAVE $
- teaspoon salt
- teaspoon pepper SAVE $
- tablespoons vegetable oil SAVE $
- Lemon wedges
1Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
2Cut 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.
3Heat 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.