Publisher Photo
Publisher Photo
Even people who think they don't like fish gobble up this dish. It's wonderful.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons plus 2 teaspoons seasoned bread crumbs
  • 2 tablespoons finely chopped pecans, toasted
  • 1-1/2 teaspoons toasted wheat germ
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, melted, divided
  • 1/2 pound cod, haddock or orange roughy fillets

Directions

In a shallow bowl, combine bread crumbs, pecans, wheat germ, thyme, garlic powder, onion powder, salt and pepper. Place half of the butter in another shallow dish. Dip fillet in butter, then coat with bread crumb mixture.
Place in a greased 8-in. square baking dish. Bake at 425° for 13-15 minutes or until fish flakes easily with a fork. Drizzle with remaining butter. Yield: 2 servings.
Originally published as Pecan Fish in Cooking for One or Two Cookbook 2003, p218

Nutritional Facts

1/4 pound: 189 calories, 7g fat (4g saturated fat), 64mg cholesterol, 532mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 2 tablespoons plus 2 teaspoons seasoned bread crumbs
  • 2 tablespoons finely chopped pecans, toasted
  • 1-1/2 teaspoons toasted wheat germ
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, melted, divided
  • 1/2 pound cod, haddock or orange roughy fillets
  1. In a shallow bowl, combine bread crumbs, pecans, wheat germ, thyme, garlic powder, onion powder, salt and pepper. Place half of the butter in another shallow dish. Dip fillet in butter, then coat with bread crumb mixture.
  2. Place in a greased 8-in. square baking dish. Bake at 425° for 13-15 minutes or until fish flakes easily with a fork. Drizzle with remaining butter. Yield: 2 servings.
Originally published as Pecan Fish in Cooking for One or Two Cookbook 2003, p218

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Reviews forPecan Fish

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MY REVIEW
daisey5 User ID: 146806 106490
Reviewed Mar. 7, 2012

"This was very good and easy. Let the fish get to room temp so it does not solidfy the butter when you dip it."

MY REVIEW
sutrama User ID: 4034368 137194
Reviewed Feb. 18, 2010

"This recipe was easy to prepare and good. I would make this again."

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