Best Pecan Crusted Fish With Citrus Meunière Recipes
PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE
A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.
Provided by Molly53
Categories Catfish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
- Trim all fat from fillets.
- Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
- Pour into a pie pan.
- Add salt and pepper to flour; place into another pie pan.
- Beat the eggs and milk together.
- Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
- Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
- To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
- Remove from heat and whisk in butter.
- Serve over the cooked fish and garnish with roasted whole pecans.
PECAN CRUSTED FISH
This is super yummy! And goes well with Summer Melon Salsa (which I have also posted so you can search it) - This comes from Moosewood (my fav. cookbook ever!)They recommend using fillets such as catfish, snapper, salmon, or tilapia for this dish
Provided by d-licious
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F; lightly oil a baking pan.
- Rinse the fish and place it in a shallow dish.
- Pour the buttermilk over the fillets.
- In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
- One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
- Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.
Nutrition Facts : Calories 287.6, Fat 7.4, SaturatedFat 1, Cholesterol 78.5, Sodium 567.2, Carbohydrate 17.4, Fiber 1.9, Sugar 2.3, Protein 36.5
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
PECAN-CRUSTED FISH FILLETS
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE
One of my first memories of New Orleans was gathering the pecans off the ground at the naval base where my father was stationed, then sitting around a table with my family at night, watching Adventures in Paradise and shelling the seemingly bottomless pile. We had nutpicks, silver utensils with curved sharp tips, for digging out the tiny pieces of shell trapped in the crevices of each nut meat-talk about tedious! But I was always proud to have the cleanest and choicest halves to offer up for my mom's approval. I was surprised when I went to France to cook at the jazz festival in Nice and learned that I had to bring my own pecans to make pecan pie (the nuts are not indigenous there)! It followed, then, that I would use local nuts to create this New Orleans rendition of the more classic Trout Amandine.
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Season the fish with salt and pepper. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery. Transfer the pecan mixture to a plate. In a shallow bowl or pie plate, whisk together the egg and milk. Dip the fish into the egg mixture, then into the pecan mixture. Press to coat the fillets.
- Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish. Reduce the heat to medium or medium-low and cook for 4-5 minutes on each side. Remove to a platter or plates and keep warm while you make the sauce.
- Spoon finished sauce over fish. Serve immediately.
- Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.
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