Utokias Pecan Coconut Crusted Fish
A crunchy, flavorful fish coated with a delightful combination of pecans and coconutperfect for a special meal!
Ingredients:
4 white fish fillets e.g., tilapia, cod, or halibut
1/2 cup crushed pecans
1/2 cup shredded unsweetened coconut
1/2 cup all-purpose flour
1 egg beaten
2 tbsp olive oil or vegetable oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp paprika
Lemon wedges for serving
Fresh cilantro for garnish optional
Instructions:
Preheat your oven to 375F 190C.
In a shallow dish, mix together the crushed pecans, shredded coconut, flour, garlic powder, paprika, salt, and pepper.
Dip each fish fillet into the beaten egg, allowing excess to drip off, then coat the fillet with the pecan-coconut mixture, pressing gently to make sure it sticks.
Heat olive oil in a skillet over medium heat. Add the coated fish fillets and cook for 2-3 minutes on each side, until the crust is golden and crispy.
Transfer the fillets to a baking sheet and finish cooking in the oven for another 8-10 minutes, or until the fish flakes easily with a fork.
Serve the fish with lemon wedges and garnish with fresh cilantro, if desired.
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