The subtle flavor and crunchy texture of pecans blend with the delicate flavor of cod in this quick dinner. The nut crust seals in the juices keeping the fish moist.
Fresh pineapple cubes add a tropical flavor to brown rice in the side dish. Serve sliced tomatoes or open a bag of washed, ready-to-eat salad to complete the meal.
Flounder or tilapia work in this recipe as well. Chopped walnuts can be substituted for pecans.
To ensure everything is ready at the same time, start the rice before cooking the fish.
Pecan Crusted Cod
1/4 cup chopped, unsalted pecans
1/4 cup plain breadcrumbs
Salt and ground black pepper
1 egg white
3/4 pound cod filet
4 teaspoons olive oil
Mix chopped pecans and breadcrumbs together. Add salt and pepper to taste. Lightly beat the egg white. Dip the cod into the egg white and then into the nut mixture, making sure all sides are covered. Heat the oil in a nonstick skillet over medium-high heat. Add the cod and saute 3 minutes, turn and saute 2 minutes for 1/2-inch thick filet. Saute another 2 minutes for 3/4-inch thick filet. Sprinkle with salt and pepper to taste.
Makes 2 servings.
Pineapple Rice and Sliced Tomatoes
1 package microwave brown rice (to make 1 1/2 cups cooked rice)
1/2 cup fresh pineapple cubes
Salt and ground black pepper
2 medium tomatoes, sliced
2 tablespoons oil and vinegar dressing
Cook rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Add pineapple cubes and salt and pepper to taste. Mix well. Divide between 2 dinner plates and place sliced tomatoes on the side. Drizzle the dressing over the tomatoes and rice.
Makes 2 servings.
Food on 12/13/2017