Pecan-Crusted Redfish Fillets
25 Minutes
Good source of Niacin
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!!
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  • 1 cup finely chopped pecans (not ground)
  • 1/4 cup dry bread crumbs
  • 2 teaspoons grated lemon peel
  • 1 egg
  • 1 tablespoon milk
  • 1 pound sole, orange roughy, redfish fillets, about 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • Lemon wedges


  • Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.

  • 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.

  • 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.

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