Pecan Crusted Haddock Recipes

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.

Steps:

• Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans., Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
• Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

Steps:

• Combine breadcrumbs, pecans, salt, garlic, and pepper in a shallow dish.
• Combine buttermilk and hot sauce (such as Tabasco) in a medium bowl.
• Place flour in a third dish.
• Dredge 1 fillet in flour, dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
• Heat 1 1/2 tsp oil in a large skillet (non-stick works best) over medium-high heat.
• Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
• Add remaining oil and cook additional 2 fillets.
• Serve with lemon!

Steps:

• Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
• Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
• Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

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.

Steps:

• Preheat oven to 450 degrees. 1. Coat medium baking sheet with cooking spray. 2. Mix bread crumbs and pecans in medium bowl. Season to taste with salt and pepper. 3 Drizzle each side of fish with basting oil and sprinkle with bread crumb mixture, transfer to baking sheet. 4. Bake 12-15 minutes, until golden-brown and internal temperature reaches 130 degrees. Check by inserting thermometer halfway into thickest part of fillet. Let rest at least 2 minutes.