I’m afraid that every week I am going to have “this is what I really made” post. When I posted my menu plan, I intended to make Herb Crusted Cod, but I didn’t check my pantry very well before I made my menu plan and when I set out to make dinner I discovered I was missing several of the key ingredients.Time to improvise!
My family has ordered to write down all improvised recipe, because many times I have thrown something together and they have loved it and then I can’t remember what I did. So I now bring my computer into the kitchen with me to jot down notes while I’m cooking. I use Linda’s tip for cooking with a computer.
I am glad I took notes because it is the first fish recipe that everyone in the family loved. My daughter and I don’t care for fish, so we appreciated that the nutty flavor hid much of the fishiness. My husband and boys love fish and usually complain that my fish isn’t fishy enough. Even though this has a very mild fish flavor, they enjoyed the flavors of the pecans and herbs. Everyone agreed that they wanted this to become a regular on our menus.
- 1 pound ruffy (or other mild fish)
- 1 tablespoon oil
- ½ cup pecans, coarsely ground
- 1 tablespoon parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon rosemary
- Preheat the oven to broil and line a broiler pan with foil.
- Combine ground pecans and spices in a large flat dish.
- Brush fish with olive oil.
- Dredge the fish through the pecan mixture.
- Place the fillets on the broiler pan and broil on each side for approximately 3 minutes.
Related Posts:
White Ruffy in Ginger Teriyaki Sauce
Meatless and Seafood Recipes for the Lenten Season
This recipe is linked to Full Plate Thursday and Foodie Friday.
DavetteB says
March 1, 2012 at 7:52 pmthis looks yummy – orange roughy is one of my favorites; and I love a nut crust
Judy@Savoring Today says
March 2, 2012 at 6:17 amNut encrusted fish is a great way to go, the texture and flavor is delightful. I have always thought the benefit of having a menu plan was simply the plan itself, a guideline, cooking is far too creative to follow it too closely. 🙂
Miz Helen says
March 3, 2012 at 3:50 pmHi Alea,
This is a wonderful Pecan Crusted Ruffy that we would just love. I just love that Pecan Crust. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen says
March 8, 2012 at 10:09 amCongratulations!
Your post is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
April @ The 21st Century Housewife says
June 29, 2013 at 9:15 amThis looks delicious – I love the idea of a nut crust on fish, and the herbs you have used sound wonderful. I’ve pinned this to my Fish Recipes board on Pinterest 🙂