Pecan Crusted Fish
Elevate your seafood dinner with this irresistible Pecan Crusted Fish recipe, featuring a golden, nutty crust that delivers a delightful crunch with every bite. Succulent fish fillets like tilapia, cod, or trout are coated in a flavorful mixture of finely chopped pecans, panko breadcrumbs, and a hint of paprika, creating the perfect balance of savory and crispy textures. A quick pan sear followed by a short stint in the oven ensures the fillets are juicy on the inside and perfectly browned on the outside. This easy, 30-minute recipe is ideal for weeknights yet elegant enough for special occasions. Serve with a squeeze of fresh lemon to brighten the dish, and you’ll have a crowd-pleasing main course that’s both simple and sophisticated.
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as tilapia, cod, or trout)
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil or butter
- 4 pieces lemon wedges
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Place the pecans in a food processor and pulse until finely chopped (similar to breadcrumb texture). Transfer the chopped pecans to a shallow bowl.
In the same bowl, mix the pecans with the panko breadcrumbs, salt, black pepper, and paprika. Stir well to combine.
In a separate shallow bowl, whisk together the eggs and milk until fully blended.
Place the flour in another shallow bowl. Dredge each fish fillet in the flour, ensuring it's evenly coated. Shake off excess flour.
Dip the floured fillet into the egg mixture, ensuring it's fully coated. Allow any excess egg mixture to drip off.
Press the fillet into the pecan and breadcrumb mixture, coating both sides evenly. Gently press to help the coating adhere.
Heat the olive oil or butter in a large oven-safe skillet over medium heat. Once hot, place the coated fillets in the skillet and sear for 2-3 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake the fish for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the fish from the oven and serve immediately with fresh lemon wedges on the side.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 8.5 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 274 mg | 21% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2125 mg | 45% | |
*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.
