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 min
  • Total Time 25 min
  • Servings 4

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.

Expert Tips

Fast

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
235),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
3g,
3%
),
Cholesterol
105mg
105%;
Sodium
450mg
450%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
),
Protein
21g
21%
;
% Daily Value*:
Iron
8%;
Exchanges:
3 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.