Pecan-Crusted Fish Fillets

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https://www.bettycrocker.com/recipes/pecan-crusted-fish-fillets/b66206e0-5828-4488-8643-ae7bf64a81be

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.

Ingredients

1
cup finely chopped pecans (not ground)
1/4
cup dry bread crumbs
2
teaspoons grated lemon peel
1
egg SAVE $
1
tablespoon milk SAVE $
1
pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick SAVE $
1/2
teaspoon salt
1/4
teaspoon pepper SAVE $
2
tablespoons vegetable oil SAVE $
Lemon wedges

Steps

  • 1
    Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
  • 2
    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.
  • 3
    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.