Midweek Delicacy Time: Pecan Crusted Oven-Fried Fish

Pecan Crusted Oven-Fried Fish

Sometimes I have a craving, but a key ingredient will be missing. This doesn’t stop me from trying to come up with an alternative.  A couple of weeks ago I really wanted baked breaded chicken. However, there where no breadcrumbs where I was staying and the super market was all out. What was available to me were pecans. In lieu of breadcrumbs, I used the pecans and the results were delicious. The new coating needed refining. With a few more experimentations I got it down and added it as a coating over fish. I made sure to use a sustainably caught fish, and the results was delicious. The crust comes out perfect and super tasty. What’s best is how incredibly easy this is to make. Serve with a salad, and potatoes or rice. I made a homemade asian slaw to pair with the fish This could be your new fish and chips recipe.

I wrote the recipe using a wire rack when baking. This is the easiest way to ensure a golden crust all around. for my part I used my cast iron pan because it’s perfectly seasoned. I don’t even need to spray it and the crust is evenly crisped all over. If you have one, feel free to swap and skip lining a baking sheet.

Happy eating friends!


IngredientsPecan Crusted Oven-Fried Fish

Serves 4

1/2 cup Pecans
1/2 cup Cornmeal
2 large Eggs
1/2 cup Milk
1/2 teaspoon Cayenne Pepper (optional)
2 teaspoons Paprika
1 1/4 pounds skinless Cod fillet, or Haddock fillet, or other thick white fish fillet (1 to 1 ½ inches thick), cut into 4 pieces (see step 2)


  1. Position rack on top shelf in oven. Pre-heat oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly spray or brush rack with vegetable oil.
  2. Pat fish dry with paper towels. Slice fillets in half lengthwise to form long pieces.
  3. Pulse pecans in food processor until pecans is coarsely ground, eight 1-second pulses.
  4. In a pie plate or wide shallow dish, whisk eggs with milk. In another dish, stir cornmeal with, paprika, cayenne, salt and pepper.Pecan Crusted Oven-Fried Fish
  5. Working with 1 piece of fish at a time, dip into egg mixture, then  lightly coat with pecan mixture. Turn to coat evenly. Shake off excess pecan. Coat fish in egg and pecan mixture again. Shake off excess coating, then place on rack. Repeat with remaining fish, 1 piece at a time. Discard any remaining egg or pecan mixtures.Pecan Crusted Oven-Fried Fish
  6. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. The coating should be crisp and brown. Using thin spatula, transfer fillets to individual plates and serve immediately.Pecan Crusted Oven-Fried Fish

Midweek Delicacy: Chipotle Bean Tacos vs Fish Tacos with Chimichurri Sauce

Whether you prefer a vegetarian meal or one with a meat protein, both of these recipes will knock your socks off. They are well-balanced incorporating vegetables, textures and you can use up any bitter greens which are starting to go to create a fantastic Chimichurri sauce.

Last week I posted a recipe here @Saynotofoodwaste, which used parsley and arugula for my salad.  Even after sharing the meal Chimichurri Saucewith a friend I had plenty of salad left over. So of course, I couldn’t get to eat all my greens before they started looking a little wilted. Chimichurri is a wonderful sauce that will brighten any dish. The oil and vinegar will keep the herbs preserved well past their sell buy date especially if frozen.

Give these recipes a try, and let me know which you prefer.

Happy eating friends!



Serves 4 – 6

Chipotle Bean Tacos
2 cans Black Beans, drained and rinsed
1 can Chipotles in Adobo
2 tablespoons Cumin powder
1/2 Red Onion, finely chopped
2 cloves of Garlic, finely chopped
2 Radishes, thinly sliced
1 Lime, cut into wedges for garnish
2oz Queso blanco, for garnish (you can also use Cojita cheese, or Feta cheese)
6-8 Corn Tortillas
1 tablespoon of Olive Oil
Sliced Avocado for garnish
Kosher salt and pepper to taste

Fish Tacos
1lb Firm White Fish, such as tilapia, snapper, cod, mahi mahi, or catfish (be sure to grab the fish listed as sustainably caught)
2 Limes, 1 cut into wedges for garnish & 1 to marinate fish & slaw
1/2 Red Onion, finely chopped
1 Jalapeño, seeded and finely chopped
1/4 teaspoon Cumin powder
1/4 teaspoon Chili powder
1/2 small head Red Cabbage, thinly sliced for slaw
1 Roma Tomato, cubed
2 tablespoons Olive Oil
2oz Queso blanco, for garnish (you can also use Cojita cheese, or Feta cheese)
6-8 Corn Tortillas
Kosher salt and pepper to taste

Chimichurri Sauce – to use as garnish and marinade
1 cup packed fresh Parsley (double if you are not using cilantro)
1 cup packed fresh Cilantro (optional)
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/2 cup packed wilting bitter greens, such as mustard, mizuna, or arugula
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (optional)
2 medium garlic cloves, peeled and smashed
Freshly ground black pepper

Hint:You can use wilting  parsley or cilantro but be sure to get some fresh herbs to add. For this weeks post my parsley was wilting so I used fresh cilantro to complete the sauce. 

Chipotle Bean Taco PreparationChipotle Beans

  1. Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic, cumin, and 2 tablespoons adobo sauce from the can. Cook for 2 minutes, until fragrant. Hint: if you like the heat remove one chipotle pepper and roughly chop then add to the pan to taste.
  2. Add the beans to the pan, 1 cup of water and reduce heat to simmer. Cook for about 15 minutes uncovered, stirring occasionally and smashing the beans against the edge of the pan. 
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 3 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside.
  4. Serve the black bean filling in the tortillas and top with Queso Blanco, radishes,  slivered avocado, and chimichurri sauce. Have lime wedges on the side.

Tip: Freeze the extra chipotles and adobo to add a spicy smoky flavor to any dish.

Chimichurri Sauce Preparation

  1. Place parsley, cilantro, bitter greens, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
  3. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

FishFish Taco Preparation

  1. Place the fish on a large plate and squeeze half a lime over it. Add 1 tablespoon Chimichurri sauce, cumin, and chili powder. Season with salt and pepper and turn the fish in the marinade until evenly coated. Cover, refrigerate and let marinate at least 15 minutes.
  2. Combine the cabbage, tomato and cilantro in a large bowl and squeeze half a lime over it. Drizzle 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 3 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. Set a large frying pan or grill pan over medium heat pour 1 tablespoon of olive oil add the onion and jalapeño pepper. Cook for 3 minutes.
  5. When the skillet is very hot add the fish. Sear for 4 minutes flip and cook for 4 more minutes or until the fish is done.
  6. Taste the slaw again and season as needed with more lime juice.
  7. Break up the fish and serve the fish in the taco. Top with slaw, cheese, and chimichurri sauce.  Have lime wedges on the side.Bean Tacos vs Fisch Tacos