Pecan crusted cod


10 min


15 min
In every farmer’s market I have visited this summer, I stumble upon beautiful fish stalls. There are abundant choice of seafood on display: from sardines to squids to mussels to clams. As you walk past the stalls, you can smell the sea – salty , salty and more salty.  The ones I get here are from the San Francisco bay and they are definitely not stored in ice chunks for days together so it will be fresh, , hence flavorful and irresistibly delicious.  Who wouldn’t love to eat them often?
As the first thing on that Sunday morning I decided to cook cod with pecans and serve them with garbanzo based curry for lunch. I was looking for cod in the farmer’s market but by the time I went, everything was sold out and all that was left were mussels, clams and sardines. I picked a pound of mussels and sardines for dinner the following day. Even though there were no fresh cod to cook, I had some frozen fillets from Costco left at home. “I can use those” were the words that popped in my mind. I headed home straight, thawed them in hot water, prepared the pecan crust and baked – Voila, the fish was ready in less than half-hour. Easy and quick. And that’s the kind of food you need for Summer.
By the time, the fillets were baking, I prepared chickpeas in spinach sauce. It’s been a long time since I posted a South beach friendly dish. So here comes pecan crusted cod fillets.
Recipe source: South beach diet book
Serves 2
4 – Cod/ Tilapia or Trout fillets
1/4 cup – roasted pecans
1 teaspoon red chili powder
1 teaspoon dried rosemary leaves
1 garlic clove
Salt to taste
2 tablespoon extra-virgin olive oil
1 egg white, lightly beaten
1.Pre-heat the oven to 400F. Line a baking sheet with parchment.
2.In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped.
3.Place each fish, opened and flesh side up on the baking sheet.
4. Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. 
5.Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.

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  1. Dear Vijitha
    Thats an awesome recipe and I like the method too. I am going to try this one..cant get cod here. So let me see what best other fish I can use.
    Have a great weekend

  2. Western dish ahh.. i have a doubt.. salt ok but karam yeruma fish la??? becoz Mr hubby cant have non veg unless it is hot enough..

  3. I like to eat fish this way. Once I had made tilapia with almond crust .. delicious. And this too is tempting me to give a try 🙂

  4. What a fantastic idea! I love cod and that crust looks irresistible! A must try recipe!

  5. I think my first comment was deleted…oops. I just wanted to say that the trout with the pecan topping looks so delicious. Pecans fall here soon so I will bookmark this.

  6. Hi Vijitha,
    thanks for visiting my space and for your lovely comments. Pecan crusted cod is very new to me. Adding nuts to fish – something I haven't tried or heard of. Sure to give a try!! 🙂

  7. If at all I could have all this in my lunch carrier every day, how nice it would be !!!!!!!
    Dear Vijitha,
    I am waiting for November, when I can have all these dishes on the dining table. Instead of sharing this with my friends, I had put in Acham so that this will reach million and trillions.
    Best wishes.

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