CASHEW-CRUSTED SALMON WITH BOK CHOY
Provided by Robin Miller : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
- Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
- Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
- Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
QUICK AND EASY PECAN-CRUSTED FISH FILLETS RECIPE
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.
Provided by Sharon Rigsby
Categories Dinner
Time 21m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 5 g, Protein 3 g, Fat 41 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 760 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CASHEW CRUSTED TROUT
Steps:
- Heat a flat griddle pan over medium heat.
- Mix panko, cashews, black pepper, salt, garlic powder, and cayenne pepper together in a bowl. Whisk eggs and milk together in a separate bowl.
- Dust trout with flour until evenly coated. Dip floured trout in egg mixture, then press trout into cashew mixture until thoroughly coated.
- Melt butter and oil together in the hot griddle pan. Place trout, flesh-side down, into the pan and cook for 3 minutes. Flip and cook until fish flakes easily with a fork, about 3 minutes more.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 34.5 g, Cholesterol 318.4 mg, Fat 40.8 g, Fiber 1.3 g, Protein 55.4 g, SaturatedFat 11.2 g, Sodium 845 mg, Sugar 2.9 g
CASHEW, CHILLI & LIME-CRUSTED FISH
The full-flavoured crust gives a hint of heat to this Indian-style meal. Serve with sautéed greens for a keto-friendly dinner.
Provided by Anjum Anand
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.24 milligram of sodium
GRILLED TROUT WITH CASHEW AND GARLIC BUTTER
From Fresh Food Fast. The whole meal is done in under 20 minutes! Excellent served with boiled new potatoes.
Provided by AmandaInOz
Categories Trout
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
- Brush the fish lightly with oil, and season with salt and pepper both inside and out.
- Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
- Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
- Add the lemon juice with more salt and pepper to taste and heat through.
- Put each trout on a warm serving plate, and spoon over cashew and garlic butter.
Nutrition Facts : Calories 482.5, Fat 31.2, SaturatedFat 10.9, Cholesterol 145.6, Sodium 276.6, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 43.7
NUT CRUSTED LAKE TROUT
Just made this tonight and it was a huge hit, even with DH and ALL my boys! (No small trick) Appropriate for people on gluten free diets, no carb diets, and also for Passover. You can substitute other mild fish, and experiment with different types of nuts.
Provided by Sarah Chana
Categories Trout
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 415°F.
- Mix together nuts, paprika, salt, and garlic and/or herbs if you choose to use them.
- Spread on a plate.
- Wash and pat dry fish fillets.
- Press each fillet into the nut mixture, coating both sides.
- Bake in ungreased baking pan (the oil content in the nuts is sufficient to keep fish from sticking) until coating is crispy-ish and fish flakes (about 15 minutes or so).
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- In a bowl, combine the breadcrumbs, cashew nuts, Parmesan cheese, basil or tarragon, and butter; mix well. Spread breadcrumb mixture on top of each fish fillet, pressing mixture gently to adhere.
- Bake in a preheated 350°F oven or in a turbo broiler set at 325°F for 20 minutes or until fish is cooked through. Transfer to a serving dish and serve with blanched green beans, if desired.
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Reviews 64Category Appetizer, Main CourseCuisine TropicalEstimated Reading Time 9 mins
- Preheat oven to 400 degrees. Add cashews and coconut flakes to your food processor and process until cashews are about the size of the panko crumbs, scraping the sides of the blender as needed. Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
- Place the flour in another shallow dish. Whisk the egg with the lime juice in another shallow dish. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
- Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray. Lightly spray chicken with non-stick cooking spray for extra crispiness. Bake for approximately 20-25 minutes or until cooked through (165 degrees F). Broil until coconut is nicely golden, and panko crisp, but still light in color.
- To make the Mango Honey Dip, place all the ingredients in a blender, starting with just 1 teaspoon red pepper flakes and process until smooth. Taste and add additional red pepper flakes as desired.
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