Pecan-Crusted White Fish

Published on
November 16, 2023
Pecan crusted white fish is a classic recipe. I spiced it up a bit with my New Orleans seasoning blend for a taste of the Bayou. I finished the diah with remoulade sauce.
Pecan crusted white fish with remoulade.
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Difficulty Level:

1 tablespoon butter

1/2 cup pecans, chopped medium

1/4 cup Dijon mustard

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoons lemon juice

1/2 red bell pepper, diced

2 scallions, chopped (white and light green parts only)

1 tablespoon minced shallots

1/2 + 2 teaspoons New Orleans Seasoning

4- 4 ounce fillets white fish


1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray. Set aside.

2. In a sauté pan over medium heat, add the butter. Once melted add the pecans and cook for 4-5 minutes until lightly toasted, stirring regularly. Transfer the pecans to a plate to cool.

3. In a food processor or blender, combine the mustard, mayonnaise, honey, lemon juice, red bell pepper, scallions, shallots, and 1/2 teaspoon New Orleans seasoning. Purée or pulse to desired consistency. This can be made and refrigerated 3 days ahead.

4. Arrange fillets on the prepared pan, skin side down.

5. In a small bowl combine the olive oil and remaining 2 teaspoons New Orleans seasoning. Brush a light coating onto the fish. Press the pecans onto the fish fillets

6. Bake for 8 to 10 minutes or until the fish flakes. Serve immediately with remoulade.

Recipe Tip:
My favorite white fish choices are: cod, flounder, grouper, or haddock‍.
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