Pecan-Crusted Fish Fillets

Pecan-Crusted Fish Fillets

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.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

1
cup finely chopped pecans (not ground)
1/4
cup dry bread crumbs
2
teaspoons grated lemon peel
1
egg
1
tablespoon milk
1
pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons vegetable oil
Lemon wedges
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fast

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 235),
  • Total Fat 26g
    • (Saturated Fat 3g,),
  • Cholesterol 105mg;
  • Sodium 450mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 3 Very Lean Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.