Villa Capris Fish Fillets With Pecan Crunch Coating Food

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

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.

CRUNCHY FISH FILLET

Steps:

• Put cornmeal on a sheet of greaseproof paper.
• Cut diagonal; slashes in skin of fish fillets.
• Press fillets in cornmeal to coat thoroughly.
• Heat oil in pan, add the coated fish.
• Cook over medium heat for 3 minutes each side or until cooked.
• Drain on paper towels.
• Combine mayonnaise, chives and chili sauce.
• Serve with fish.

CATFISH OR ANY FIRM WHITE FISH WITH PECAN SAUCE

Steps:

• Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
• Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
• Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
• Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
• Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

SALMON BAKE WITH PECAN-CRUNCH COATING

Steps:

• Sprinkle salmon with salt and pepper; place, skin down, in a lightly greased 11-x7-x1 1/2-inch or 9-inch square baking dish.
• Combine mustard, butter, and honey; brush over salmon. Combine breadcrumbs, pecans, and parsley; spoon evenly across top of salmon. Bake, uncovered, at 450 for 12-15 minutes or until fish flakes easliy when tested with a fork. Garnish, if desired. Yield: 4 servings.

CRUNCHY-COATING BAKED FISH

Steps:

• If the filets still have the skin on, it needs to be removed with a very sharp fileting knife -- it's easiest to do this with the skin side down on the cutting board. About three inches from the small end of the fish, pierce the knife through the filet near the skin and with the knife blade aimed toward the small end of the filet. Then (keeping the knife close to the skin and while holding the large end in place) slowly run the knife toward the rear of the fish. Once this is done, hold the freed end of the skin with your fingers and filet off the skin in the opposite direction (still with the skin side down.) You can trim off any little pieces of skin (after the filet has been flipped skin side up) which remain attached once the bulk of the skin has been released from the filet.
• Wipe the filets completely dry with paper towels and set them aside on a sheet of either wax paper or parchment paper. Mix the salt in with the flour and then pour the blend on to a plate or platter and "dust" each filet in it until it is completely coated. Shake off any excess flour and lay the fish back on the wax paper. Allow the filets to rest for 30 minutes (the flour coating seals in the juices and prevents the corn flake coating from falling off or getting mushy.).
• Preheat the oven to 375-degrees F.
• In a shallow, long dish (a small casserole dish is good), break in the eggs and whisk them for a few seconds and then add in the milk and continue to whisk until it is well-blended.
• Dry the parsley sprigs with paper towels until all excess moisture is removed and then add them to the cornflakes. Pulse the cornflake mix a few times in a food processor until the largest flakes are smaller in diameter than a pencil eraser. (You could crush the flakes by hand and chop the parsley separately, adding it in with the cornflakes after the fact.) Pour the cornflake blend out on a large plate or platter.
• Spray a casserole dish (which is at least as long as the filets) with the cooking spray.
• Handle the filets one at a time. Dip the first one in the egg blend, coating it entirely, and then hold it over the dish to allow any excess liquid to drain off. Then lay the filet across the cornflake blend and allow it to get coated. Flip it over to coat the second side and then transfer it to the sprayed casserole dish. Repeat this process with the second filet.
• On the middle oven rack, bake the fish for 25 minutes if the filets are large ones, (e.g., 10-12 inches long -- if your filets are smaller, cut the time back to 20 minutes and check them for doneness prior to serving. If you are using catfish filets then you'll note that they are very thick and may require up to 35-40 minutes baking time.).
• After removing the filets from the oven, check for doneness by cutting into the thick end of the fish with a small knife -- the fish should be white, flakey, and juicy.
• Prior to serving, dot each filet with butter and allow it to melt which should take about three minutes. Use one or more large spatulas to keep the filet in one piece when plating it. Only the top of the filet (the presentation side) will have the crunchy coating but if you want both sides to be crunchy then you'll need to use a wire rack in the bottom of your baking dish for the filets to lie on. If you use a wire rack, be sure that it is sprayed with cooking spray prior to baking the fish.
• Once the fish is plated, garnish the plate with the lemon wedges.
• Serve the fish with malt vinegar available at the table. Wine recommendation: (Italian) Pinot Grigio.

SALMON FILLETS WITH PECAN CRUNCH TOPPING

Steps:

• Place salmon fillets, in a single layer, in a greased baking pan. Sprinkle each fillet with salt and pepper.
• In cup combine dijon, butter and honey. Brush mixture on top of each salmon fillet.
• In a bowl, combine breadcrumbs, pecans and parsley. Mix well. Spoon mixture evenly on top of each fillet.
• Bake in preheated 450 degree oven, for 10minutes.
• Garnish with lemon slices.

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.

NUT-CRUSTED FRIED FISH

Steps:

• In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.

VILLA CAPRI'S FISH FILLETS WITH PECAN CRUNCH COATING

Steps:

• Combine the dijon mustard, butter and honey in a bowl and mix well. Mix the bread crumbs, parsley and pecans in a bowl. Season the fillets with salt and pepper. Place on a lightly greased baking sheet. Brush with the mustard mixture. Sprinkle with the bread crumb mixture and pat to adhere to the surface. Bake at 450 degrees F. for 10 minutes per inch of thickness or until the fish flakes easily with a fork. Serve with lemon wedges.