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.

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Prep Time 15 min
Total Time 25 min
Servings 4

Ingredients

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

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Directions

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.