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.
Pecan-Crusted Fish Fillets
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
-
Step2Cut 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.
-
Step3Heat 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.
Nutrition
350
Calories
26g
Total Fat
21g
Protein
10g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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