Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted Redfish fillets are cooked easily on the stovetop and are served with lemon wedges. Try Now!!
Pecan-Crusted Redfish Fillets
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Good source of Niacin
DIFFICULTY
Easy
TIME
25 Minutes minutes
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Method
1.
Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
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2.
Cut 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.
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3.
Heat 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.
Shopping List
Ingredients
1.
1 cup finely chopped pecans (not ground)
2.
1/4 cup dry bread crumbs
3.
2 teaspoons grated lemon peel
4.
1 egg
5.
1 tablespoon milk
6.
1 pound sole, orange roughy, redfish fillets, about 1/2 inch thick
7.
1/2 teaspoon salt
8.
1/4 teaspoon pepper
9.
2 tablespoons vegetable oil
10.
Lemon wedges
