Pecan Crusted Ruffy

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.

4.7 from 3 reviews

Pecan Crusted Ruffy

 

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Author: Alea

Recipe type: Entree

Ingredients

• 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

Directions

1. Preheat the oven to broil and line a broiler pan with foil.
2. Combine ground pecans and spices in a large flat dish.
3. Brush fish with olive oil.
4. Dredge the fish through the pecan mixture.
5. Place the fillets on the broiler pan and broil on each side for approximately 3 minutes.

2.2.1

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.