Re: help with fish
Four (4-ounce) trout fillets with skin on
1/4 Cup Flour
1 Beaten egg
1 Cup Ground pecans
2 Tablespoon Vegetable oil
Lemon wedges for serving
TO PREPARE AND COOK THE TROUT: Preheat the oven 375 F. Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans. In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and saut for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes. Serve with lemon wedges.
4 salmon fillets (about 6 oz each)
2 cups milk
1 cup finely chopped pecans
½ cup all-purpose flour
¼ cup packed brown sugar
2 tsp seasoned salt
2 tsp pepper
3 Tb vegetable oil
Place salmon fillets in a large resealable plastic bag; add milk. Let stand for 10 minutes; drain.
In a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
In a large skillet, brown salmon in oil over medium-high heat. Transfer to a baking sheet. Bake at 400* for 8-10 minutes or until fish flakes easily with a fork.
Yield: 4 servings
2 lb. catfish fillets
1/2 C. butter, divided
1/4 C. pecans, chopped
1 T. lemon juice
1 T. Worcestershire sauce
1 C. all-purpose flour
1 tsp. salt
1/4 tsp. red pepper
1 tsp. lemon rind, grated
Make pecan sauce by combining 1/4 C butter, chopped
pecans, lemon juice and Worcestershire sauce and blend
well.
Combine flour, salt, pepper and lemon rind. Roll fillets in
mixture, coating well. Melt remaining 1/4 cup butter in large
skillet. Brown fillets over medium heat until light brown; turn
once to brown both sides. Place fillets in well-greased
12 x 8-inch baking dish. Sprinkle pecan butter sauce over
fillets. Sprinkle with additional chopped pecans if desires.
Bake uncovered at 350ºF for 12 minutes or until fish flakes
easily when tested with a fork.
I hope this helps.
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