Pecan Coconut Crusted Fish
Elevate your seafood game with this Pecan Coconut Crusted Fish, a vibrant and flavor-packed recipe that's as visually stunning as it is delicious. Tender white fish fillets like tilapia, cod, or halibut are coated in a golden, crunchy mixture of finely chopped pecans, unsweetened shredded coconut, and panko breadcrumbs, creating a nutty, tropical crust with the perfect balance of texture and flavor. A quick sear followed by a gentle oven bake ensures the fish stays juicy and perfectly cooked, while a seasoning blend of paprika and garlic powder enhances every bite. Ready in just 30 minutes, this elegant meal is ideal for weeknights or special occasions alike. Serve with fresh lemon wedges for a zesty finish and pair it with a crisp salad or rice pilaf for a wholesome, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., tilapia, cod, or halibut)
- 1 cup raw pecans
- 1 cup unsweetened shredded coconut
- 0.5 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the raw pecans until they are finely chopped but not powdery. Transfer the chopped pecans to a shallow dish.
Add the unsweetened shredded coconut and panko breadcrumbs to the dish with the pecans. Stir until evenly combined.
In another shallow dish, mix the all-purpose flour with salt, black pepper, paprika, and garlic powder.
In a third shallow dish, whisk together the eggs and milk until smooth.
Pat the fish fillets dry with paper towels. Dredge each fillet in the seasoned flour, shaking off any excess, then dip it into the egg mixture, and finally coat it with the pecan-coconut mixture. Press gently to ensure an even coating.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 of the crusted fish fillets and cook for 2-3 minutes on each side, until the crust is golden brown. Transfer the seared fillets to the prepared baking sheet.
Repeat with the remaining olive oil and fish fillets, searing them in batches.
Bake the fish in the preheated oven for 8-10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Serve the pecan coconut crusted fish warm with lemon wedges on the side for added brightness. Enjoy!
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
