Easy Pecan-Crusted Fish Fillets (21 Minutes)

Pecan-Crusted Fish Fillets can be on your table in 21 minutes. With only six key ingredients, these grouper fillets are coated in crunchy, buttery pecans and crispy panko and quickly pan-seared on the stove. They are simple to prepare, unbelievably delicious, and perfect for a casual dinner or a special occasion.

Learn how to make restaurant-quality pecan-crusted fish fillets in minutes using any white fish, with my simple nut coating for maximum flavor and crunch. Like my Pecan-Crusted Chicken, this easy seafood main dish will be a hit with your entire family.

Featured comment

I made this last night (with Red Drum that my husband caught), and it was absolutely delicious! I added a little bit of honey to the mayonnaise mixture. I also added a little bit of grated parmesan cheese to the dry dredge mix. My husband said it was better than any fish entree he's had at a restaurant. Thank you! 🙂 – Jackie

Practical tips for selecting the right fish for this recipe

Because we live on the Gulf Coast and can easily get fresh fish, I generally like to use what is available locally, which is either black or red grouper, redfish, or snapper in this recipe. However, any mild-flavored, firm white fish such as halibut, bass, cod, or walleye works well too.

More important than the variety of fish is that it is fresh and the fillets are about an inch thick. Frozen fish works well too; just be sure to let it thaw completely and thoroughly pat it dry, or the crust won’t stick.

Pecan crust versus pistachio crust versus macadamia nut crust

This one is easy! I prefer pecans because I love their nutty, buttery, mild flavor. They also grow in our area, so they are always available, plus I have a freezer full. If this is your first time making this recipe, I encourage you to give them a try! 

However, if you can’t find pecans where you live, you can substitute macadamia nuts, pistachios, or even almonds. All have a mild flavor and should work fine. In fact, the first time I tasted nut-crusted fish, it was macadamia-crusted halibut, and I was so taken with the recipe that I came straight home and made this. If you prefer walnuts, you can try them, but they do have a stronger flavor. 

Here are the key ingredients needed to make pecan-crusted fish fillets

Complete measurements are available in the recipe card below.

• Fish fillets: I use grouper fillets in this recipe, but any firm white fish works.
• Mayonnaise: Is used with the Creole seasoning to coat the fish, adding flavor and helping the nuts and panko stick. I like to use Zatarain’s Creole Seasoning. You can substitute Cajun or blackening seasoning, and I always use Duke’s mayonnaise.
• Pecans and panko: Chopped pecans and panko add the crunch and make a delicious, crispy coating.
• Salt and pepper: Enhance all of the flavors.

Here’s how to make pecan-crusted fish fillets

1. Preheat the oven to 450°F.
2. Place the pecans in a food processor and pulse until they are finely chopped. Do not overprocess or you will end up with pecan meal or pecan butter. 
3. Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside. 

4. Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside.

5. Season both sides of the fillets with salt and pepper. Spread a thin layer of the mayonnaise mixture evenly on all sides of the fillets. 

6. Dredge each fillet in the nut mixture, making sure to coat all sides evenly. 

7. Heat a large 12-inch non-stick, oven-proof, or cast-iron skillet over medium-low heat. Add the vegetable oil. When the oil is hot, add the fillets and cook for three minutes. Turn the fillets over and cook for three minutes on the other side.

8. Transfer the skillet to the oven and let the fish finish cooking. This should take about five minutes, depending on the fillet thickness. The fish is done when it is opaque and flakes easily when pierced with a fork, or when it reaches 145°F in the thickest part of the fillet, as measured with an instant-read meat thermometer. Serve immediately. 

Serving suggestions

For a complete Southern seafood dinner, I like to serve Pecan-Crusted Fish with my Cheesy Grits, Cheese Grits Casserole, or Old-Fashioned Baked Mac and Cheese, along with my American Coleslaw or Purple Cabbage Coleslaw and a side of my Southern Hush Puppies.

How to make this recipe ahead

For best results, while I don’t recommend making this dish completely ahead of time, you can prep all the ingredients, season the fillets with salt and pepper, and cover the fish fillets with the mayonnaise mixture up to twelve hours before you want to serve them.

Store the fillets covered in the refrigerator; then, before cooking, dredge them in the pecan-panko mixture and cook as directed. 

Pecan-Crusted Fish FAQs

Sharon’s tips

• If you don’t have a food processor, you can use a sharp knife to chop your pecans. But be careful if using a food processor; it’s easy to go too far and end up with a gooey mess.
• A small offset spatula works well for spreading the mayonnaise mixture on the fish. If you don’t have one, a dinner knife or butter knife works too. 
• I like using peanut oil for pan-frying or searing because of its high smoke point. You can also use avocado oil or lard if you prefer a non-seed oil.
• The cooking time in this recipe is for six-ounce fillets about one inch thick. If your fillets are larger or smaller, or thicker or thinner, adjust the cooking time accordingly. 
• This recipe calls for pecan pieces. If you have pecan halves, you can certainly use them, but if you have to purchase them, buy the pieces; they are generally about $2 a pound cheaper. 

More grouper recipes you’ll love

In case you can’t tell, I love grouper and serve it often. If you like it as we do, here are some popular recipes on my blog that I think you’ll love too.

If you need more fish menu ideas, you can browse all of my seafood recipes here.

Join the conversation

What’s your favorite fish? If you make this recipe, please rate it, leave a comment, and let me know if you used a different type of fish. I’d love to know what you thought!

Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!

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