Pecan-Crusted Fish with Citrus Glaze

Ingredients

• 4 fish fillets (such as cod or tilapia), skinless 4 fish fillets (such as cod or tilapia), skinless
• 1 cup (120g) pecans, finely chopped 1 cup (120g) pecans, finely chopped
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the citrus glaze: For the citrus glaze:
• 1/4 cup (60ml) fresh orange juice 1/4 cup (60ml) fresh orange juice
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons honey 2 tablespoons honey
• 1/2 teaspoon grated orange zest 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest 1/2 teaspoon grated lemon zest
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the chopped pecans, breadcrumbs, paprika, garlic powder, salt, and black pepper.
3. 3.
   Dip each fish fillet into the beaten eggs, allowing any excess to drip off.
4. 4.
   Press the fish fillets into the pecan mixture, coating both sides evenly.
5. 5.
   Heat olive oil in a large skillet over medium heat.
6. 6.
   Add the coated fish fillets to the skillet and cook for 2-3 minutes on each side until golden brown.
7. 7.
   Transfer the partially cooked fillets to a baking sheet and finish cooking in the preheated oven for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Meanwhile, prepare the citrus glaze by combining the orange juice, lemon juice, honey, orange zest, lemon zest, and cayenne pepper (if using) in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until the glaze thickens slightly.
9. 9.
   Remove the fish from the oven and drizzle the citrus glaze over the top.
10. 10.
    Serve the Pecan-Crusted Fish with additional glaze on the side.

Treat your ingredients with care...

• Pecans — Make sure to finely chop the pecans to achieve a uniform coating. Toasting the pecans before chopping can enhance their flavor.
• Fish fillets — Pat the fish fillets dry before coating them to ensure the pecan mixture adheres well.

Tips & Tricks

• For a spicier glaze, increase the amount of cayenne pepper.
• Experiment with different types of fish, such as halibut or snapper, to vary the flavors.
• Serve the Pecan-Crusted Fish with a side of roasted vegetables for a complete meal.
• If you prefer a lighter coating, you can mix the pecans with flour instead of breadcrumbs.
• To ensure a crispy crust, avoid overcrowding the skillet when cooking the fish fillets.

Serving advice

Serve the Pecan-Crusted Fish hot, garnished with fresh herbs like parsley or cilantro. Accompany it with a side of steamed rice or a mixed green salad for a well-rounded meal.

Presentation advice

Arrange the Pecan-Crusted Fish fillets on a platter, drizzle the citrus glaze over them, and sprinkle some additional chopped pecans for an appealing presentation. Serve with a wedge of lemon or orange on the side for an extra touch of freshness.