SALMON WITH A PINE NUT CRUST
Make and share this Salmon With a Pine Nut Crust recipe from Food.com.
Provided by evelynathens
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (170C).
- Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
- Wash the salmon fillets.
- Pat dry, and brush with the Dijon mustard.
- Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
- Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
- Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
- Turn fish over.
- Transfer skillet to oven.
- Bake 8 to 10 minutes more, until cooked.
- For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
- Add the heavy cream and boil until slightly thickened.
- Whisk in the butter until smooth. Add the fresh dill.
- Season to taste with salt and pepper.
HALIBUT WITH PINE NUT AND PARMESAN CRUST
This recipe was printed in our local paper. I tried it last night and had to share it! Halibut caught on longlines from certain regions may be sustainable according to seachoice.org, however, a better choice such as land farmed rainbow trout or Alaskan pollock would probably also be tasty!
Provided by horseplay
Categories Very Low Carbs
Time 25m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
- Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
- Press the pine nut mixture onto the salted fish, patting it down to make it stick.
- Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
- I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.
Nutrition Facts : Calories 612.8, Fat 25.7, SaturatedFat 3.5, Cholesterol 134.8, Sodium 296.6, Carbohydrate 3, Fiber 0.7, Sugar 0.7, Protein 89.2
PINE NUT-CRUSTED TILAPIA
Another nut crusted tilapia recipe. Quick and easy. A spin-off from the Simple & Delicious cookbook.
Provided by mama smurf
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pine nuts, flour, dill, lemon-pepper and garlic salt.
- In another shallow bowl, combine the egg, lemon juice and honey.
- Dip the fish in egg-mixture, then coat with the nut mixture.
- In a nonstick skillet, cook fish in butter over medium heat for 4-6 minutes on each side or until the fish flakes easily with a fork.
- Sprinkle with dill.
Nutrition Facts : Calories 328.1, Fat 20.5, SaturatedFat 5.5, Cholesterol 118.5, Sodium 128.2, Carbohydrate 10.6, Fiber 0.9, Sugar 2.4, Protein 27.6
PISTACHIO-CRUSTED TILAPIA WITH CHARD, FLASH-FRIED PROSCIUTTO, GORGONZOLA AND PINE NUTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
- Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.
PINE NUT-CRUSTED FISH
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).
FISH IN PINE NUT SAUCE
Provided by Joyce Goldstein
Categories Fish Nut Appetizer Dinner Tree Nut Pine Nut Seafood Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
- In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
- In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
- Variation
- You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.
PINE NUT CRUST
Categories Nut Dessert Pine Nut Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes enough dough for 3 crusts
Number Of Ingredients 6
Steps:
- Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
- Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
NUT-CRUSTED FISH
I was tired of the same garlic-and-paprika fish fillets, even though they're easy, so this recipe was born!
Provided by YouKnowWho18
Categories Lactose Free
Time 40m
Yield 6 fillets, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 432.1, Fat 32.5, SaturatedFat 3.6, Cholesterol 96.9, Sodium 147.3, Carbohydrate 12.7, Fiber 3.2, Sugar 1.8, Protein 25.1
PINE NUT-CRUSTED TILAPIA
This golden-brown fish has a tender texture, nutty coating and hint of sweet honey. It's fast to fix and can be served for a special family meal or when you want to impress guests.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 237 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 119mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
TROUT WITH PECAN AND PINE NUT CRUST
Steps:
- Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
- Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.
NATIVE AMERICAN CATFISH WITH PINE NUTS
Make and share this Native American Catfish With Pine Nuts recipe from Food.com.
Provided by MarBear
Categories Catfish
Time 13m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
- Grind 1/4 cup of pine nuts and reserve remaining for garnish.
- Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
- Dredge fillets in the pine nut mixture.Set aside.
- Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
- Sprinkle fillets with whole pine nuts and serve.
Nutrition Facts : Calories 505.1, Fat 35, SaturatedFat 5.3, Cholesterol 74.7, Sodium 671.7, Carbohydrate 19.5, Fiber 1.9, Sugar 0.6, Protein 28.6
NUTTY CRUSTED FISH
This recipe is packed with goodness, and makes a fresh and healthy midweek meal. Vary it with different nuts, herbs or mustard instead of wasabi
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
PESTO & OLIVE-CRUSTED FISH
A great way to pep up fish for a healthy, quick, mid-week meal.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
- Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Nutrition Facts : Calories 219 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium
NUT-CRUSTED FRIED FISH
The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 451 calories, Fat 30g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
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HALIBUT WITH A PINE NUT CRUST - BAREFEET IN THE KITCHEN
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Reviews 19Estimated Reading Time 2 minsServings 4-5
- Let the fish fillets warm on the counter for at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.
- Preheat the oven to 400 degrees. Place the fish in a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.
- Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!
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