Best Pecan Boniato Crusted Fish With Jalapeno Cream Sauce Recipes

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PECAN-CRUSTED SALMON



Pecan-Crusted Salmon image

This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 salmon fillets (6 ounces each)
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
CUCUMBER SAUCE:
1/2 cup chopped seeded peeled cucumber
1/2 cup vanilla yogurt
1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
1/8 teaspoon garlic powder

Steps:

  • Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

Nutrition Facts : Calories 830 calories, Fat 61g fat (13g saturated fat), Cholesterol 131mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 4g fiber), Protein 45g protein.

JALAPENO CREAM



Jalapeno Cream image

Provided by Food Network Kitchen

Time 7m

Number Of Ingredients 0

Steps:

  • Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE



Pan-Seared Boston Cod Fish with Crab and Lobster Brandy Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h1m

Yield 2 servings

Number Of Ingredients 21

One 1 1/2-pound lobster
1 1/2 tablespoons canola oil
2 shallots, minced
1 small carrot, minced
2 cloves garlic, minced
2 to 3 sprigs fresh thyme, leaves removed
1 1/2 tablespoons Sherry
1 1/2 tablespoons brandy
1/4 cup chicken broth
1 teaspoon tomato paste
Salt and pepper
1/2 cup heavy cream
Canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced thyme
1 teaspoon minced parsley
Two 6-ounce cod fillets
Mixed field greens
4 jumbo shrimp
2 ounces crabmeat

Steps:

  • For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
  • Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
  • Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
  • Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
  • For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
  • While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
  • Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.

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