This is another pretty basic recipe that I cooked the other day for my boss. This recipe was from Cooking Light (I think), so it is pretty healthy. I had the guy at the fish counter remove the skin, but you could also make it with the skin and only coating one side if desired. This crust is also so tasty it could be used on chicken or other in season light fishes (tilapia, arctic char, flounder, bass even). I might even consider using the crust on some eggplant as a vegetarian option. Also, depending on the type of fish you choose, this could be an inexpensive meal. It would be great served with a side of spinach or green beans, yum!
- 2 tablespoons all-purpose flour
- 1/4 cup nonfat buttermilk
- 1/3 cup pecan halves, ground
- 1/3 cup panko
- 4 (6-ounce) trout fillets, divided (you can also use other white/light fish or even chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges (if you like lemon with your fish!)
1. Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge in flour, dip in buttermilk, and dredge in panko mixture.
2. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add fillets; cook 3 minutes on each side or until done. Remove from pan. Top with parsley. Serve with lemon.