Are you game for an easy, incredibly moist & buttery, gluten-free fish dish that cooks in less than 10 minutes?
It’s also dairy-free and egg-free too!
Now, full disclosure – I’m not the biggest fan of fish, I admit it. Never have been since I was around age 10. So the times when I do actually enjoy eating fish, it’s really got to be tasty, buttery, tender and just down right delicious.
And that accurately describes the experience of indulging in my Pecan-Encrusted Fish recipe. Though you could certainly use other white fish, I stuck with tilapia since it’s a very mild. There’s not much to this recipe and it cooks quickly. You can eat the final cooked fish as is, or add some gluten-free dijon mustard before the nuts for an added pop of flavor. Either way, it’s awesome…so awesome that my non-fish-eating husband asks me to make this for him.
This recipe is just one of the 70+ recipes that are a part of the Gluten Free Sugar Cleanse program!
Pin This Recipe And Save It For Later
Nut Crusted White Fish
Ingredients
- 1 Fillet white fish of your choice Rinsed & patted dry or if frozen, thaw in room temp water
- 1/4 Cup Raw pecans
- sea salt To taste
- black pepper To taste
- 1 Tsp Dijon mustard Optional (Grey Poupon is GF)
Instructions
- Preheat oven to 400 degrees F.
- In a food processor, add nuts and pulse until you’ve got a powdery mixture. Line your baking sheet with foil. Then place fish and sprinkle with some salt and pepper. If you adding the dijon mustard, now would be a good time to evenly coat the side of the fish facing up. Then press ground nuts on the exposed side of the fish creating what looks like an even "breading".
- Bake for approximately 8 to 10 minutes or until the fish is cooked thoroughly and easily flakes apart.