Pecan Crusted Fish

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

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

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.