You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: Pecan Crusted Halibut (or any white fish)
- Thread starter susan
- Start date
In Search Of:
Hope this is what you are looking for.
Hazelnut-Crusted Halibut
4 servings
4 skinned and boned halibut fillets about 4 oz each
1/8 cup olive oil
1 clove garlic
1 cup shelled hazelnuts, finely chopped
3/4 cup fine dry bread crumbs
1 Tbsp minced parsley
1/8 tsp pepper
1/4 tsp salt
1/4 tsp finely minced or grated dry orange zest
3 egg whites, with 1 set aside
2 tsp vermouth (or 1 Tbsp, your preference)
2 Tbsp milk
2 Tbsp melted butter or margarine
1/4 cup dry white wine
lemon wedges
salt
1. Remove skin from garlic clove. Place in small
microwave-safe baking dish and drizzle the olive oil
over it. Place in microwave and heat on high for 1 minute.
Remove and mince well.
2. Take one of the egg whites and beat lightly until egg
membranes are broken down. In a small bowl, mix together
the chopped hazelnuts and 1 heaping tablespoon of the
bread crumbs. Stir in minced garlic, parsley, pepper, salt,
orange zest, and egg white. Mix together well, then add
vermouth and mix again.
3. Place remaining bread crumbs in large plate suitable
for dredging. Lightly beat remaining egg whites together with
milk and pour into a shallow pan or plate. Dip fillets
one at a time in egg white to coat well, then press each side
of fish into the crumbs to coat well.
4. Lay fillets well apart in a greased 10X 15 inch pan.
Once placed, crumble over the top of each fillet a quarter of
the nut mixture, then drizzle melted butter or margarine
mixed with the wine over it all. (Option: instead of crumbling
nut mixture over fillets, you can coat the top of each with
a layer of the mixture - it's up to you. Crumbling looks better
but takes more time to do carefully.)
5. Bake in a 450 degree oven until fish is opaque in center
of thickest part, about 10-15 minutes. With a wide spatula,
transfer fillets to 4 dinner plates. Serve with lemon wedges
to squeeze over the fish. Add salt to taste
Hazelnut-Crusted Halibut
4 servings
4 skinned and boned halibut fillets about 4 oz each
1/8 cup olive oil
1 clove garlic
1 cup shelled hazelnuts, finely chopped
3/4 cup fine dry bread crumbs
1 Tbsp minced parsley
1/8 tsp pepper
1/4 tsp salt
1/4 tsp finely minced or grated dry orange zest
3 egg whites, with 1 set aside
2 tsp vermouth (or 1 Tbsp, your preference)
2 Tbsp milk
2 Tbsp melted butter or margarine
1/4 cup dry white wine
lemon wedges
salt
1. Remove skin from garlic clove. Place in small
microwave-safe baking dish and drizzle the olive oil
over it. Place in microwave and heat on high for 1 minute.
Remove and mince well.
2. Take one of the egg whites and beat lightly until egg
membranes are broken down. In a small bowl, mix together
the chopped hazelnuts and 1 heaping tablespoon of the
bread crumbs. Stir in minced garlic, parsley, pepper, salt,
orange zest, and egg white. Mix together well, then add
vermouth and mix again.
3. Place remaining bread crumbs in large plate suitable
for dredging. Lightly beat remaining egg whites together with
milk and pour into a shallow pan or plate. Dip fillets
one at a time in egg white to coat well, then press each side
of fish into the crumbs to coat well.
4. Lay fillets well apart in a greased 10X 15 inch pan.
Once placed, crumble over the top of each fillet a quarter of
the nut mixture, then drizzle melted butter or margarine
mixed with the wine over it all. (Option: instead of crumbling
nut mixture over fillets, you can coat the top of each with
a layer of the mixture - it's up to you. Crumbling looks better
but takes more time to do carefully.)
5. Bake in a 450 degree oven until fish is opaque in center
of thickest part, about 10-15 minutes. With a wide spatula,
transfer fillets to 4 dinner plates. Serve with lemon wedges
to squeeze over the fish. Add salt to taste
Susan, how about Cooking Light's Pecan-Crusted Tilapia (REC inside)
1/2 cup dry breadcrumbs
2 tablespoons pecans -- finely chopped
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 6-ounce tilapia fillets -- or snapper fillets
1 tablespoon vegetable oil -- divided
4 lemon wedges
Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat poocedure with remaining fillets, flour, buttermilk mixture and breadcrumb mixture.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
Per Serving (excluding unknown items): 312 Calories; 9g Fat (26.7% calories from fat); 39g Protein; 17g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Source: Cooking Light, January 2003
1/2 cup dry breadcrumbs
2 tablespoons pecans -- finely chopped
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 6-ounce tilapia fillets -- or snapper fillets
1 tablespoon vegetable oil -- divided
4 lemon wedges
Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat poocedure with remaining fillets, flour, buttermilk mixture and breadcrumb mixture.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
Per Serving (excluding unknown items): 312 Calories; 9g Fat (26.7% calories from fat); 39g Protein; 17g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Source: Cooking Light, January 2003