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.
4fish filletssix ounces each, skinless, approximately one inch thick
1cuppanko breadcrumbs
1cuppecan pieces
½cupmayonnaise
1tablespooncreole seasoningI like Zatarain's
1teaspoonkosher salt
½teaspoonground black pepper
¼cupvegetable 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.
Serve immediately.
Video
Notes
If you don't have a food processor, you can use a knife to chop up your pecans finely.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 and use peanut oil for pan-frying because of the high smoke point.The cooking time in this recipe is timed for six-ounce fillets that are approximately one inch thick. If your fillets are larger or smaller, or thicker or thinner, you will need to adjust your 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 two dollars a pound cheaper.In the unlikely event, you do have leftovers, store them tightly covered in the refrigerator for up to two days. I usually reheat in the microwave for a minute or so before serving.