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Main Dishes - Fish/Seafood The Epicure's Very Low Carbohydrate Cookbook by Marilyn Van Syckel
Whitefish 1/1/1973

BROILED FISH WITH PECAN SAUCE

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Servings: 8 as described.

Comments:
We usually cut down the amount of fish to four servings, which for us is about 1-½ pounds. We also find that we need more of the coating mixtures than the recipe calls for.

Marlys and Glenn

Ingredients:
4 pounds your favorite whitefish
½ cup olive oil
1 teaspoon Worcestershire sauce
Dash Tabasco sauce
¼ teaspoon paprika
¼ cup freshly grated Parmesan cheese
¼ cup fresh bread crumbs
Salt and freshly ground white pepper
½ cup coarsely chopped pecans
¼ cup butter or margarine
2 tablespoons chopped chives or parsley
Lemon wedges

Directions:
Combine oil, Worcestershire sauce, Tabasco, and paprika in shallow bowl. Combine cheese, bread crumbs, salt and pepper in a separate shallow bowl. Dip fish fillets in oil mixture, then in cheese mixture. Arrange fillets, skin side down (if skinned), on a generously buttered ovenproof serving platter. Dot with butter and sprinkle with pecans. Preheat oven to 450°. Brown fillets quickly under hot broiler to seal in juices. Transfer platter to oven and bake 10 to 15 minuts or until fish turns white in center and flakes easily when tested with fork. Do not overcook. Sprinkle with chives or parsley and garnish with lemon wedges.

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