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Pecan-Crusted Fish Fillets

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By Betty Crocker Kitchens
Updated Oct 28, 2010
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Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Pecan-Crusted Fish Fillets

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 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, walleye pike or other delicate fish fillets, about 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • Lemon wedges

Instructions

  • Step 
    1
    Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
  • Step 
    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.
  • Step 
    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.

Nutrition

350 Calories
26g Total Fat
21g Protein
10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
235
Total Fat
26g
Saturated Fat
3g
Cholesterol
105mg
Sodium
450mg
Total Carbohydrate
10g
Dietary Fiber
2g
Protein
21g
% Daily Value*:
Iron
8%
8%
Exchanges:
3 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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