Pecan-Crusted Fish Fillets

>> Friday, February 22, 2013

The first time we made this recipe from a Weight Watchers-friendly site, we loved it so much that I really never want to eat fish any other way. Yeah, I have mentioned that I am not exactly crazy about fish, but this is mighty, mighty good. It's also quick to make.

One 4-oz fish fillet is 4 points+ in the Weight Watchers system.

If you have any of the pecan coating left, you can freeze it, then toast it in the oven before re-using it.


4 4-oz. thin fish fillets (Tilapia, Snapper, Swai, Whitefish)
1/2 cup pecans, finely chopped
1/3 cup bread crumbs
2 tsp jalapeno, seeded and finely chopped
1 tbsp ginger root, grated
1 tbsp packed brown sugar
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves


Dry the fish fillets on paper towels. Preheat the oven to 350 degrees, and grease a large baking pan.

Stir together the rest of the ingredients, and then spin it in a food processor or blender until it is evenly fine in texture. Spread it out on a plate. Press each fish fillet into the pecan mixture to coat it, then turn it over and coat the other side of each fillet. Place the coated fish on the baking pan and spray with cooking oil.

Bake the fish until it is cooked through and slightly flaky, and the crust is golden brown - 5 to 10 minutes. Serve immediately.

Serves 4.


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