Balsamic And Nut Crusted Fish Recipes

Steps:

• Pour dressing over fish in shallow dish; turn to evenly coat both sides of each fish fillet with dressing.
• Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients.
• Heat oven to 375°F. Remove fish from marinade; discard marinade. Place fish on baking sheet sprayed with cooking spray. Top with nut mixture; press lightly into fish to secure.
• Bake 10 to 12 min. or until fish flakes easily with fork.

Steps:

• Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon., Bake 12-15 minutes or until topping is lightly browned and fish just begins to flake easily with a fork.

Steps:

• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the crust, use a mortar and pestle or processor to grind the hazelnuts with the shallots, garlic, coriander, wasabi and lime juice.
• Lay the fish fillets in a baking dish and smear the tops with the nutty mixture. Spoon a little water round the fillets, just enough to thinly cover the bottom of the baking dish. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with rice, lime wedges and a green salad.

Steps:

• Marinate fish in wine, olive oil, and lime juice at least two hours, until ready to coat. Reserve marinade.
• In large bowl, mix together the breadcrumbs, walnuts, and spices.
• Beat the egg and dip each fillet into egg.
• Coat fillets in walnut mixture, making coating as thick as possible.
• Place in pan and pour leftover marinade into edge of pan, taking care not to wash off the breading.
• Bake, covered, at 350 for 15-20 minutes or until fish flakes when poked with a fork.
• Serve with lightly seasoned rice pilaf or quinoa and steamed vegetables.

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Steps:

• In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.