Pecan Crusted Fish
This pecan crusted fish is golden, crisp, and full of flavor while remaining light and nourishing. The tender fish is top/ coated with seasoned pecans and baked to perfection, then finished with a creamy yogurt rémoulade for added richness without heaviness. Makes a beautiful and delicious low carb meal, served with mashed cauliflower and sauteed spinach.
Equipment
- Food Processor https://amzn.to/49ngLz4
Ingredients
Ingredients
- 4 Fillets white fish fillets cod, snapper, crappie, redfish, sole
- 1 cup pecans finely chopped
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 2 tablespoons plant based yogurt (Coconut, Almond or Soy)
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Pulse pecans in a food processor until coarse crumbs form.
- Mix pecans with seasonings-paprika, garlic powder, salt, and pepper. (I like to lightly season the bottom of the pan also)
- Pat fish dry and brush with yogurt.
- Press pecan mixture onto the top of each fillet.
- Place on a parchment-lined baking sheet.
- Bake for 12–15 minutes, until fish flakes easily and crust is golden.
Notes
Tips
- Use pre-chopped pecans to save time
- Works with cod, snapper, or tilapia
- Do not overbake to keep fish tender
Serving
Drizzle sauce over the fish before serving. I love to serve this Pecan Crusted fish with: creamy remoulade sauce, mashed cauliflower, sauteed spinach! Hope you enjoy!Nutrition
Serving: 1FiletCalories: 280kcalCarbohydrates: 4gProtein: 30gFat: 16g
Tried this recipe?Let us know how it was!