Pecan-crusted Fish

Main Course

Recipe courtesy of Susan Ford,Publisher Louisiana Kitchen & Culture 

Serves 4

  • four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
  • ​1/2 cup finely ground pecans
  • ​1 teaspoon Creole seasoning
  • ​2 tablespoons butter, melted
  • ​1 - 2 cloves garlic, pressed or finely minced
  • salt and pepper to taste
  • ​Lemon wedges as needed

Pecan-Crusted Fish


Click image to enlarge


Preheat oven to 400˚F.

​Rinse fish and pat dry. Mix pecans, Creole seasoning, butter, garlic, and salt and pepper to taste. Place fish on a baking dish large enough to accommodate all four pieces without touching. Top each piece with pecan mixture, dividing equally. Bake until fish flakes with a fork, approximately 10-12 minutes for 1" thick filets.

Serve at once; pass lemon wedges as desired.

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