Recipe by d-licious
This is super yummy! And goes well with Summer Melon Salsa (which I have also posted so you can search it) - This comes from Moosewood (my fav. cookbook ever!)They recommend using fillets such as catfish, snapper, salmon, or tilapia for this dish
Top Review by Mike in Belize
I used Snapper and was really pleased with the overall flavor and finished result. I didn't have Buttermilk so used yogurt diluted with a bit of milk, and used 1/2 cup each of Pecans and Bread crumbs. I will definitely make this again, but may sauté in butter next time, rather than baking, because it is difficult to watch the fish and achieve desired doneness when baking.
- 4 (5 -6 ounce) fish fillets
- 1⁄4 cup buttermilk
- 1⁄4 cup pecans (finely ground in blender or processor)
- 3⁄4 cup breadcrumbs
- 3 garlic cloves (minced or pressed)
- 2 tablespoons fresh parsley (minced)
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1 pinch cayenne
Directions See How It's Made
- Preheat the oven to 375°F; lightly oil a baking pan.
- Rinse the fish and place it in a shallow dish.
- Pour the buttermilk over the fillets.
- In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
- One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
- Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.