Post by carnation037 on Jan 19, 2003 14:27:27 GMT -6
Pecan Crusted Fish With Peppers & Squash
12 ounces skinless catfish, white fish, or orange roughy fillets, 1/2 inch
thick
1/2 cup finely chopped pecans
1/3 cup yellow cornmeal
1/2 teaspoon onion salt
1/4 cup all-purpose flour
1/4 teaspoon ground red pepper
1 egg
1 tablespoon water
2 small red and/or orange sweet peppers, seeded and quartered
1 medium zucchini, cut into 1/2-inch diagonal slices
1 medium yellow summer squash, cut into 1/2-inch diagonal slices
1 tablespoon cooking oil
1/4 teaspoon seasoned salt
1. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil; set
aside. Rinse fish and pat dry with paper towels. Cut fish into four
serving-size pieces; set aside.
2. In a shallow dish stir together pecans, cornmeal, and onion salt. In
another shallow dish stir together flour and ground red pepper. In a small
bowl beat together egg and water. Dip one piece of fish in flour mixture to
coat lightly, shaking off any excess. Dip fish in egg mixture, then in pecan
mixture to coat. Place the coated fish in the prepared pan. Repeat with the
remaining fish pieces.
3. In a large bowl combine sweet peppers, zucchini, and yellow summer
squash. Add cooking oil and seasoned salt, tossing to coat. Arrange peppers
and squash next to fish, overlapping vegetables as needed to fit onto pan.
Bake, uncovered, in 425 degrees F oven for 20 to 25 minutes or until fish
just flakes easily with a fork and vegetables are tender.
4. To serve, divide fish pieces and vegetables among four dinner plates. If
desired, garnish with fresh oregano leaves. Makes 4 servings.
12 ounces skinless catfish, white fish, or orange roughy fillets, 1/2 inch
thick
1/2 cup finely chopped pecans
1/3 cup yellow cornmeal
1/2 teaspoon onion salt
1/4 cup all-purpose flour
1/4 teaspoon ground red pepper
1 egg
1 tablespoon water
2 small red and/or orange sweet peppers, seeded and quartered
1 medium zucchini, cut into 1/2-inch diagonal slices
1 medium yellow summer squash, cut into 1/2-inch diagonal slices
1 tablespoon cooking oil
1/4 teaspoon seasoned salt
1. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil; set
aside. Rinse fish and pat dry with paper towels. Cut fish into four
serving-size pieces; set aside.
2. In a shallow dish stir together pecans, cornmeal, and onion salt. In
another shallow dish stir together flour and ground red pepper. In a small
bowl beat together egg and water. Dip one piece of fish in flour mixture to
coat lightly, shaking off any excess. Dip fish in egg mixture, then in pecan
mixture to coat. Place the coated fish in the prepared pan. Repeat with the
remaining fish pieces.
3. In a large bowl combine sweet peppers, zucchini, and yellow summer
squash. Add cooking oil and seasoned salt, tossing to coat. Arrange peppers
and squash next to fish, overlapping vegetables as needed to fit onto pan.
Bake, uncovered, in 425 degrees F oven for 20 to 25 minutes or until fish
just flakes easily with a fork and vegetables are tender.
4. To serve, divide fish pieces and vegetables among four dinner plates. If
desired, garnish with fresh oregano leaves. Makes 4 servings.