Ingredients
– 4 skinless fish fillets (approx. 6 oz / 170g each, 1 inch thick)
– 1 cup panko breadcrumbs
– 1 cup pecan pieces
– ½ cup mayonnaise
– 1 tablespoon creole seasoning
– 1 teaspoon kosher salt
– ½ teaspoon ground black pepper
– ¼ cup vegetable oil
Instructions
1-Preheat oven to 450°F (232°C).
2-Finely chop pecans in a food processor.
3-Combine chopped pecans and panko breadcrumbs in a shallow dish.
4-Mix mayonnaise and creole seasoning in a small bowl.
5-Season fish fillets on both sides with salt and pepper.
6-Spread a thin layer of the mayonnaise mixture on all sides of the fillets.
7-Dredge each fillet in the pecan-panko mixture to coat all sides.
8-Heat a large 12-inch oven-proof skillet over medium-low heat; add vegetable oil.
9-Cook fillets for 3 minutes per side.
10-Transfer skillet to the oven and bake for about 5 minutes until fish flakes easily.
11-Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Finely chop pecans with a knife if a food processor is unavailable.
🍴 Use an offset spatula or butter knife to spread mayonnaise mixture evenly.
🌰 Substitute mayonnaise with low-fat Greek yogurt or sour cream (untested).
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Pan-frying and baking
- Cuisine: American
- Diet: Gluten-Free (if panko is gluten-free)
Nutrition
- Serving Size: 1 fillet
- Calories: 384 kcal
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 41 g
- Saturated Fat: 5 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 12 mg