PA Baker
Master Chef
This is my favorite. I've used several different fish, including salmon.
Pecan Crusted Fish with Peppers and Squash
12 oz. skinless catfish, whitefish or orange roughy fillets, about 1/2" thick (we've also used skinless salmon fillets)
1/2 c finely chopped pecans
1/3 c yellow cornmeal
1/2 tsp onion salt
1/4 c flour
1/4 tsp ground red pepper
1 egg
1 Tbsp water
2 small red and/or orange sweet peppers, seeded and quartered
1 medium yellow squash and one medium zucchini, each cut into 1/2" diagonal slices
1 tbsp olive oil
1/4 tsp seasoned salt
Line a 15"x10"x1" baking pan with foil. Lightly grease foil and set aside. Rinse fish and pat dry. Cut fish into 4 serving-size pieces. Set aside.
In a shallow dish, stir together flour and ground red pepper. In a small bowl beat together egg and water. In another shallow dish, mix together the cornmeal, pecans, onion salt. Dip one piece of fish in flour to coat lightly, shaking off excess. Dip fish in egg, then pecan mix to coat. Place coated fish on prepared pan. Repeat with remaining fish.
In large bowl combine sweet peppers, zucchini and yellow squash. Add olive oil and seasoned salt. Toss to coat. Arrange peppers and squash next to fish, overlapping veggies as needed to fit on the pan.
Bake uncovered in 425F oven for 20-25 minutes or until the fish just flakes easily with fork and veggies are tender.
Pecan Crusted Fish with Peppers and Squash
12 oz. skinless catfish, whitefish or orange roughy fillets, about 1/2" thick (we've also used skinless salmon fillets)
1/2 c finely chopped pecans
1/3 c yellow cornmeal
1/2 tsp onion salt
1/4 c flour
1/4 tsp ground red pepper
1 egg
1 Tbsp water
2 small red and/or orange sweet peppers, seeded and quartered
1 medium yellow squash and one medium zucchini, each cut into 1/2" diagonal slices
1 tbsp olive oil
1/4 tsp seasoned salt
Line a 15"x10"x1" baking pan with foil. Lightly grease foil and set aside. Rinse fish and pat dry. Cut fish into 4 serving-size pieces. Set aside.
In a shallow dish, stir together flour and ground red pepper. In a small bowl beat together egg and water. In another shallow dish, mix together the cornmeal, pecans, onion salt. Dip one piece of fish in flour to coat lightly, shaking off excess. Dip fish in egg, then pecan mix to coat. Place coated fish on prepared pan. Repeat with remaining fish.
In large bowl combine sweet peppers, zucchini and yellow squash. Add olive oil and seasoned salt. Toss to coat. Arrange peppers and squash next to fish, overlapping veggies as needed to fit on the pan.
Bake uncovered in 425F oven for 20-25 minutes or until the fish just flakes easily with fork and veggies are tender.
