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Prep 15min
Total25min
Servings4
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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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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.
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Fast
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
8%
8%
Exchanges:
3 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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