Baked Fish with Curried Pecan Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad Ingredients:
1/3 cup finely chopped pecans (about 1-1/2 ounces) |
1/3 cup fresh french breadcrumbs |
1 tablespoon finely chopped onion |
1 garlic clove, pressed |
1 teaspoon curry powder |
1/2 teaspoon ground cumin |
pinch of cayenne pepper |
1 tablespoon vegetable oil |
1 egg white |
4 6-ounce sea bass fillets (each about 1 to 1-1/4 inches thick) |
Directions:
1. Preheat oven to 350°F. Mix first 7 ingredients in 8x8x2-inch glass baking dish. Add oil; stir to blend. Bake until pecan mixture is light golden, about 8 minutes. Transfer pecan mixture to plate and cool. Increase oven temperature to 450°F.
2. Beat egg white in medium bowl until foamy. Dip fish fillets 1 at a time into egg white, then into pecan mixture, coating both sides. Arrange fish in same baking dish. Sprinkle with salt and pepper. Press any excess pecan mixture atop fish fillets. Bake until fish is opaque in center, about 12 minutes and serve.
3. Per serving: calories, 293; total fat, 13 g; saturated fat, 2 g; cholesterol, 70 mg Nutritional analysis provided by Bon Appétit
|
|