Pecan Crusted Fish

We have had visitors from Spain over the weekend. We have an exchange student who lives in Spain and her parents have come to visit and see where their daughter has spent her last year.

After eating an awesome lunch prepared by yours truly, along with some dishes from relatives who came, we spent the better part of the day down at the pond on our farm fishing. This was a treat for our new friends, as the waters in the Mediterranean have been so overfished by commercial fisheries that there are almost no fish left.  We also have several native types of fish in our pond that my husband’s great-grandparents, grandparents, and uncle have brought in to stock the pond, including bass, crappie, and bream. Our friends had never seen these particular fish before.

In was a beautiful day to fish. The thunderstorms and rain of the morning and early afternoon gave way to blue skies and a nice breeze. My husband’s very first casting lesson for our friend resulted in a fish. It was too small to keep, but boded well for the afternoon to come. We caught several small fish and 2 bass and 1 crappie that were big enough for my husband to filet for me to cook for our friends to try their catch.  Here is the recipe for the dish that I cooked up with our day’s haul.

Pecan Crusted Fish

Serves 4

6 to 8 nice sized filets of fish (Ours were as long as my hand)

1 lemon

1 cup finely chopped pecan ( I buzz mine in the small bowl of my food processor)

1/4 cup gluten-free baking mix (I used Pamela’s, you could substitute All Purpose Flour here or any other flour you like)

2 eggs

2 tbsp butter

2 tbsp olive oil

Lay filets out on a plate and squeeze the lemon juice over the filets, set aside.

Mix the pecans, baking mix, and all-purpose seasoning together in a pie pan or plate. In a separate pan, beat the eggs well.

Melt the butter and olive oil in a saute pan.

Dip the filets in the eggs, then in the pecan mixture. Place in the saute pan and cook on first side 3-4 minutes or until lightly browned. Carefully flip to other side and cook another 3-4 minutes until lightly browned. Carefully transfer to a plate.

Serve with sliced lemons.


May 31, 2010. cooking.

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