Pecan Nutmeg Crusted Swordfish With Corn Bacon Risotto Food

BAKED PECAN CRUSTED FISH

Steps:

• Preheat oven to 400 degrees. Spray the bottom of a baking pan with nonstick cooking spray.
• In a wide bowl, combine the mayonnaise and honey. Mix well.
• Dip the fish fillets in the mayonnaise and honey mixture. Coat the fish with pecans. I like to spread the pecans over a large plate or wax paper and press the fish into the pecans.
• Place the coated fish on the baking pan. Add salt and pepper to taste.
• Bake the fish for 18 minutes or until the fish is flaky.

QUICK AND EASY PECAN-CRUSTED FISH FILLETS RECIPE

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.

PECAN-CRUSTED FISH FILLETS

Steps:

• Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
• Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
• Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

PECAN CRUSTED TROUT

Steps:

• To make the pecan crusted trout:
• Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
• Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
• To make the watercress salad and apple cider vinaigrette:
• In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
• Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
• To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

INDOOR GRILLED SWORDFISH WITH CORN AND TOMATO TOPPING

Steps:

• Rub the lime juice in the swordfish and marinate just for 15 minutes; season with salt and pepper. Parboil or cook corn in the microwave oven for a minute. Pat the corn dry, transfer it to a mixing bowl and mix with the tomatoes. In a small bowl combine the ground cumin, olive oil and lime juice; season with salt and pepper. Toss this with corn and tomatoes and adjust seasoning add more oil or lime juice according to taste.
• Get an indoor stovetop grill nice and hot. Brush grill with vegetable oil. Place swordfish on grill and cook for 4 to 5 minutes a side just until cooked through but still moist on the inside (or roast at 500 degrees for 7 minutes). Season with salt and pepper. Toss the fresh mint and chives with the corn and tomato topping, mix well and spoon some over the fish and some around it as well.

CAESAR-ROASTED SWORDFISH

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
• For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
• Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
• Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
• Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

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.

PECAN CRUSTED BACON

Steps:

• Preheat oven to 400.
• Stir together pecans, brown sugar and pepper.
• Place bacon on lightly greased wire rack in aluminum foil lined pan.
• Press pecan mixture into bacon and bake 20-25 minutes. Let stand 5 minutes before serving.

PECAN NUT CRUST

Steps:

• Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
• Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
• Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

PECAN CRUSTED FISH

Steps:

• Preheat the oven to 375°F; lightly oil a baking pan.
• Rinse the fish and place it in a shallow dish.
• Pour the buttermilk over the fillets.
• In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
• One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
• Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

PECAN BACON

Steps:

• Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

PECAN & NUTMEG CRUSTED SWORDFISH WITH CORN & BACON RISOTTO

Steps:

• Brush swordfish filets on one side with olive oil. Set aside. Roast pecan halves on a sheet pan for 10 minutes in a hot oven (450 F). Cool and puree in a food processor with nutmeg until finely chopped. On a flat working surgace, press the oiled side of filet onto the pecans. Set aside and refridgerate. RISOTTO: Heat butter in a heavy 4 qt. saucepan over low heat. Add onions and saute until translucent. Add the rice and stir with a wooden spoon until coated with butter (be careful not to brown rice). Add wine 1/2 cup at a time, stirring frequently after each addition, allowing the rice to almost completely absorb the wine before adding more. After approximately 45 minutes when all of the wine has been absorbed, add corn, bacon, cheese, heavy cream, basil, and salt to taste. --------------------------------------- Saute each filet in a cast iron skillet with a little olive oil, pecan side down over low heat, until the pecans are lightly browned. Turn and continue cooking until just cooked through. Serve fish over corn and bacon risotto.