How do you make nut-encrusted fish?

[senseandsensibility]

Yes, this was inspired by the pan searing tuna thread. It made me think of the most delicious salmon I ever had. It was at a fairly high end restaurant on the sixteenth floor of a hotel in Lake Tahoe Ca. Great view of that beautiful lake, but I was distracted by the salmon! It was that good.

It was fried, or pan seared, with a coating of hazlenuts. How do you do that at home?

[DS1]

1. *bites tongue*

:7

[Trajan]

2. I believe ...

The crushed nuts are simply pressed into the fish meat which has been coated with olive oil ....

Hmmmmmmmm .. I'll look that one up ...

[mr_hat]

3. Grind and/or finely chop them and mix them with breadcrumbs.

Dip the filets in in milk/egg mixture and then the nuts and breadcrumb mixture.

Heat a high-heat oil, like peanut, right to the point of smoking. Fry fish for 4 minutes per side per half-inch thickness.

[senseandsensibility]

7. Thanks mr-hat

for taking my apparently "silly" question seriously. I really didn't know how, or let's just say, I didn't feel like experimenting for days to figure it out. I guess it's obvious I'm not much of a cook!:P But I'll try it. Your directions are very clear.

[maveric]

4. Any food with "encrusted nuts" in it, just doesnt sound good to me.

[Nay]

6. It tastes wonderful actually, and is easy to make, just as in the

directions above. Try it!

[Trajan]

5. Here is a Macademia - Mahi Mahi recipe

Macadamia Nut Encrusted Mahi Mahi

2# Mahi Mahi (boned and filleted)
Macadamia Nuts (chopped)
Seasoned flour (your favorite seasonings, salt and pepper)
Egg wash (equal parts of egg and milk)
Butter

In a food processor, chop macadamia nuts into desired size for coating. If you want to extend the coating, mix the chopped nuts with seafood breading (equal amounts). Cut fish into serving size pieces. Dip pieces into seasoned flour then into an egg wash, then coat with the chopped nuts. Pat the coating onto the fish getting a nice covering on both sides of the fish. Sauté in clarified butter until golden brown on both sides.


-snip-

So: they are using an egg wash and flour coating ....

[senseandsensibility]

9. Thanks

That sounds great. I love macadamia nuts!

[peekaloo]

14. Excellent. Macadamia nuts make the best coating.

:9

[Trajan]

8. Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa

This one is from the Food Network ...

Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa
Recipe courtesy Team B - Bikers


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 3 servings
User Rating: 5 Stars


Pecan Encrusted Trout:
4 cloves garlic, minced
Olive oil, for sauteing

3 fillets rainbow trout
Flour, for dusting
1 small bag crushed pecans
2 eggs, beaten
Salt and freshly ground pepper
Black Bean and Corn Salsa, recipe follows
Latin Rice, recipe follows

Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat. Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture. Dredge the fillets in crushed pecans. Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.

Serve with Salsa and Latin Rice.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Black Bean-Corn Salsa:
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) can sweet yellow corn, drained
1 (14.5-ounce) can chopped tomatoes with onions, drained
2 green onions, chopped
1/2 medium red onion, chopped
1/2 cup fresh cilantro, chopped
1 cup balsamic vinegar
1 teaspoon salt and freshly ground black pepper

Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan trout.

Latin Rice:
1 (14-ounce) bag yellow rice
1/2 (13.25-ounce) can petite green peas
1 small jar pimientos
1 tablespoon olive oil

Cook the rice according to the instructions on the package, adding some olive oil to the water. Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently. Serve with the black bean and corn salsa and the rainbow trout.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

[Trajan]

10. One More: Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce

Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
Recipe courtesy Razz Kaminitzer


Recipe Summary
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: 5 Stars


1/2 cup cashew nuts, raw and ground
1/3 cup coconut, shredded natural
2 tablespoons rosemary, chopped fresh
1/3 cup Panko (Japanese bread crumbs)
4 (6 ounce) salmon fillets, skinned and boned
1/2 cup flour, seasoned with salt and pepper
2 eggs, beaten
1/2 cup olive oil
2 tablespoons shallots, chopped
3 tablespoons hibiscus flowers, dry
2 limes, juiced
1/2 cup heavy cream
8 ounces butter, room temperature
Salt and pepper, to taste

In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and bread crumbs. Dredge the fillets of salmon in flour, then dip in beaten eggs. Next roll the fillets in the cashew, coconut, rosemary, and bread crumbs mixture. In a frying pan with hot olive oil, pan fry salmon fillets to desired doneness and set aside.

Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers. Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume. Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper. Served with sliced encrusted salmon.

[senseandsensibility]

11. The last two sound great!

Have you ever tried either of them?

[Trajan]

12. Not a one: I found them on the Food TV website ...

They do sound good though: I would try them ....

But I have enjoyed pecan-crusted salmon .... it was superb .... Yum ! ....

I hope you enjoy your meal ....

[Scout1071]

13. I've posted this in another thread, but the best on the planet is

pistacchio encrusted salmon. Baked at about 425 for 15 min (10 min for every 1"). Grind up the pistacchios, simply cover the top of the filets, sprinkle fresh lemon, bake and voila! You'll never want it any other way again!

[senseandsensibility]

15. Thanks

I like the way this one is baked, not fried. Do the pistachios stick to the top on their own or do you use butter or oil?