Easy Pecan-Crusted Fish Fillets (21 Minutes)
Pecan-Crusted Fish Fillets cooked to flaky perfection is my new favorite seafood dish. With fresh grouper fillets coated in crunchy, buttery pecans and crispy panko, this easy recipe delivers maximum flavor with minimum effort.
Servings: 4 servings
Calories: 384kcal
Ingredients
- 4 fish fillets, six ounces each, skinless, approximately one inch thick
- 1 cup panko breadcrumbs
- 1 cup pecan pieces
- ½ cup mayonnaise, I like Duke's
- 1 tablespoon creole seasoning, I like Zatarain's
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 450 degrees F.
- Place the pecans in a food processor and pulse until they are finely chopped. Do not over-process or you will end up with pecan meal or pecan butter.
- Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside.
- Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside.
- Season both sides of the fillets with salt and pepper.
- Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets.
- Dredge each fillet in the nut mixture, making sure to coat all sides evenly.
- 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 three minutes on the other side.
- Transfer the skillet to the oven and let the fish finish cooking. This should take about five minutes, depending on the thickness of the fillets.
- 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 as measured by an instant-read meat thermometer.
- Serve immediately.
Video
Notes
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.
Nutrition
Calories: 384kcal | Carbohydrates: 5g | Protein: 3g | Fat: 41g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 760mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
