Prep 20 mins
Cook 40 mins
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
- 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
- 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.
Thank you for posting this recipe! I made it exactly as described and used Schwan's Orange Roughy filets. Oh boy, was that a great dinner! You deserve five stars on this one!!! Thanks again!
Made this using tilapia and used 1/2 cup ground pecans mixed with 1/2 cup crushed whole-wheat crackers. I flipped the fillets halfway through so the breading could crisp on both sides, then slid the pan under the broiler for a couple of minutes on each side to crisp it nicely with the shorter cooking time (15 minutes for tilapia) after drizzling with melted butter.
I thought this was really good flavor-wise, but the bottom og the fillets were a bit gummy from sitting on the baking pan. I think next time I will set the fillets on a rack over a baking pan, to get the crispy goodness aroung the entire fillet. I made a few substitutions in this recipe- thin snapper fillets instead of the recommendations in the description, and since they were so thin, I reduced the cooking time to 12 minutes and they came out perfectly moist. I also used hazelnuts instead of pecans- personal choice, I don't like pecans. I served with a side of roasted asparagus, for a really nice dinner. Made for PAC Spring 2009.