Pecan Crusted Fish Fillets
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.
With only six primary ingredients, pecan-crusted grouper is simple to prepare and ready in minutes. You can even prep the fish fillets ahead of time, so you don’t have to spend all your time in the kitchen when entertaining guests.
What kind of fish is best?
I generally like to use either black or red grouper in this recipe. However, any mild-flavored, firm white fish such as halibut, snapper, or bass works as well. More important than the variety of fish is that it is fresh, and the fillets are at least an inch thick.
Choose your nuts!
This one is easy! I prefer pecans because I love their nutty, buttery, mild flavor. They also grow in our area, so they are always available, plus I have a freezer full. If this is your first time making this recipe, I encourage you to give them a try!
Ingredients
- 4 fish fillets six ounces each, skinless, approximately one 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
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Preheat the oven to 450 degrees F.
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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.
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Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside.
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Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside.
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Season both sides of the fillets with salt and pepper.
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Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets.
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Dredge each fillet in the nut mixture, making sure to coat all sides evenly.
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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.
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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.
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The fish is done when it is opaque and flakes easily when pierced with a fork.
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Serve immediately.
Recipe and photo credit: Grits & Pinecones
