Pecan Crusted Fresh Fish Recipe

Prepare pecan crumb

In a food processor pulse 1 cup of pecans until coarsely chopped (avoid turning to a paste). Transfer to a bowl and stir in 3/4 cup panko, 1/4 cup grated Parmesan, 1 tablespoon lemon zest, 2 teaspoons chopped parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to combine and set aside in a shallow dish large enough for fillets.

Make wet coating

In a separate shallow bowl whisk together 1 large egg, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard and 1 tablespoon fresh lemon juice until smooth and homogenous. This mixture will help the crust adhere and add moisture.

Pat the 4 fish fillets dry with paper towels. Season both sides lightly with kosher salt (about 1 teaspoon total) and 1/2 teaspoon black pepper. If fillets are thick (over 1 inch), score lightly or slice horizontally to even thickness so they cook evenly.

Set up a dredging station: egg-mayo bowl in the middle, pecan-panko mixture in front. One at a time, press a fillet into the wet coating, coating both sides, then allow excess to drip off. Press the coated fillet firmly into the pecan-panko mixture so the crust adheres, pressing evenly to cover the top and sides. Place crusted fillets on a plate or baking sheet. Repeat with remaining fillets. If time allows, chill the crusted fillets in the refrigerator for 10–15 minutes to help set the crust.

Preheat oven to 400°F (200°C) if finishing in oven. Heat a large ovenproof skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot (but not smoking), add the fillets crust-side down. Cook without moving for 2–3 minutes until the crust is golden-brown and sets.

Carefully flip the fillets using a spatula so the crust remains intact. Sear the second side 1–2 minutes just to color. If fillets are thin (about 1/2 inch) they may be cooked through; check for opaque, flaky flesh (internal temp ~ 135–140°F / 57–60°C). For thicker fillets, transfer the skillet to the preheated oven and bake 6–10 minutes, depending on thickness, until the fish reaches 135–140°F and flakes easily.

Remove skillet from oven and transfer fillets to a warm plate. Spoon any pan juices over the fish. Let rest 2 minutes.

Serve each fillet with a lemon wedge for squeezing. Garnish with chopped chives or parsley and optional thinly sliced radishes or microgreens. Suggested accompaniments: roasted asparagus, simple green salad, or herbed rice.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a 325°F oven for 8–10 minutes to preserve crispness.