Thursday, September 23, 2010

Pecan Crusted Cod

This was an experimental recipe that has since become one of my favorites.

Pecan Crusted Cod (or other white fish)

1-2 lbs Wild Caught Cod, or substitute any other white fish
1 cup Pecans, processed roughly so there are still chunks
1/2 cup almond flour
1/2 cup coconut flour
2 eggs, beaten
1/4 cup coconut oil
1/4 cup olive oil
Sea Salt

Cut fish into small pieces (1 inch x 4 inches). Beat eggs in small bowl. In separate, medium mixing bowl, combine processed pecans, almond flour, and coconut flour. Dip fish in eggs, then immediately transfer into nut/flour mixture and coat thoroughly. I turn the fish, pile the mixture on top and pat it down to create a thick crust.

Combine coconut oil and olive oil in medium skillet warm over medium heat. Place crusted fish in skillet and cover. Cook 4-5 minutes on each side, or until the center of the fish is opaque. Remove fish from skillet and place on paper towels to blot oil. Season with sea salt.

This is excellent over wilted Red Chard!


  1. I made this last week, it is officially a new favorite I will be making ALL the time. I might try it with macadamia nuts instead of pecans tomorrow. I did have a lot of leftover "breading" as I only make two small filets at a time. Felt like I wasted quite a bit of almond flour and pecans, lesson learned.

  2. I will most definitely try the macadamia version. Sounds excellente. I think I'll do that and top it with a mango/avocado salsa. Speaking of, I should post that recipe too.