Nut Crusted Fish Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

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:

• In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
• Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
• Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
• Serving & menu ideas
• Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).

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:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.