Pecan Crusted White Fish – with summer squash

I grew up in the Pacific Northwest in a hunting and fishing family. We grew a big garden and had bucket loads of berries that were usually made into jam and pies. Our usual fare was salmon, halibut, cod, shrimp, venison. Occasionally we had elk, crab, grouse and clams. We didn’t eat many grocery store meats, but unfortunately we also didn’t eat very much produce. The produce we did eat was often deep fried as was all of the white fish. In fact, I don’t remember eating halibut or cod any other way while growing up.

When my husband and I moved back inland to his home state of Idaho fresh fish and seafood became a lot less available. As my palate grew for fresh foods my taste for fish and chips has decreased. I still enjoy it, but not often. Instead we love grilled or poached fish with herbs and other interesting seasonings. One of my favorite financially indulgent meals is Pecan Crusted White fish served on a bed of lightly sautéed, herbed summer squash. Delicious!

Happy Eating,

Rachel Brown

Pecan Crusted White Fish with Summer Squash 

pecan cod.png

  • 1 pound fresh or frozen skinless halibut, cod, catfish fillets, or orange roughy, about 1/2 inch thick
  • 1/2 cup yellow cornmeal
  • 1/3 cup finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 tablespoon water
  • 2 small red and/or orange peppers, seeded and cut into 1-inch-wide strips
  • 1 medium zucchini, bias-sliced 1/2 inch thick
  • 1 medium yellow summer squash, bias-sliced 1/2 inch thick
  • 2 teaspoons cooking oil
  • 1/4 teaspoon Herbamare or 1/4 teaspoon seas salt mixed with 1 Tablespoon finely chopped fresh herbs or substitute 1/2 teaspoon dried herb mixture
  • Lemon wedges (optional)

Directions

1.Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Lightly coat foil with oil set aside.

2.In a shallow dish, stir together cornmeal, pecans, and salt. In another dish, stir together flour and cayenne. In a small bowl,  stir together flour and cayenne. In a small bowl, whisk egg and water.

  1. Dip each piece of fish into flour mixture, shaking off any excess. Dip fish into egg mixture, then into pecan mixture to coat. Place in the prepared pan.
  2. In a large bowl, combine sweet peppers, zucchini, and squash. Add oil and seasoned salt; toss to coat. Arrange vegetables next to fish, overlapping as needed to fit.
  3. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender. If desired, serve with lemon wedges. Makes 4 servings.
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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Summer Squash, Zucchini & Summer Squash and tagged , , . Bookmark the permalink.

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