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Pecan-Crusted Fish Fillets

Source of Recipe

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Pecan-Crusted Fish Fillets

Bettycrocker.com
3 reviews rate this recipe 4.5 of 5 stars.
Prep Time 15 min - Total Time 25 min
Servings 4

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.

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
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

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.

1/4 of recipe equals: Calories 350 (Calories from Fat 235); Total Fat 25g (Saturated Fat 3g); Cholesterol 105mg; Sodium 306mg; Total Carbohydrate 10g; Dietary Fiber 2g; Protein 21g ++++ Exchanges: 3 Very Lean Meat; 3 Fat;