Total Time
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

Ingredients Nutrition


  1. Preheat the oven to 375°F; lightly oil a baking pan.
  2. Rinse the fish and place it in a shallow dish.
  3. Pour the buttermilk over the fillets.
  4. In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
  5. 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.
  6. 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.


Most Helpful

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.

Mike in Belize August 18, 2016

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!

NM-156 June 13, 2013

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.

Felix4067 April 12, 2009

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