Pecan-Crusted Cod With Rosemary

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Democracy Dies successful Darkness

Southerners emotion pecans, and pecan-crusted food is simply a Southern classic. The nuts are a spot sweet, and they springiness the crockery a large texture. Serve plain oregon with the optional Mustard Sauce.

You'll person leftover pecan crust, truthful you could easy summation the fig of fillets if you request to.

The pecan crust substance tin beryllium made respective hours successful beforehand and held astatine chill country temperature, oregon made up to 1 period successful advance, sealed successful an airtight instrumentality and frozen. The Mustard Sauce tin beryllium made a time successful advance, covered and refrigerated; reheat mildly to warm, adding a small h2o if needed to bladed and recombine it.

Ingredients

measuring cup

Servings: 4-6

For the cod

2 tablespoons extra-virgin olive oil
1/2 mean Vidalia onion, oregon different saccharine onion, coarsely chopped (1/2 cup)
1 1/4 teaspoons salt, positive a pinch
3/4 spoon freshly crushed achromatic pepper, positive a pinch
2 teaspoons Dijon-style mustard
2 cups pecans
1 cupful panko breadcrumbs
7 tablespoons butter, astatine country temperature
1 tablespoonful finely chopped rosemary
2 teaspoons Old Bay Seasoning
1/4 cupful parsley leaves
4 to 6 cod fillets, 6 to 8 ounces each

For the mustard sauce

2 teaspoons cornstarch
3 tablespoons acold water
3/4 cupful chickenhearted broth oregon water
2 tablespoons Dijon-style mustard
2 tablespoons stone-ground oregon coarse-grain mustard
1 tablespoonful honey
Pinch salt
Pinch freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 6, utilizing fractional the pecan crust)

Calories
320
Fat
23 g
Saturated Fat
6 g
Carbohydrates
7 g
Sodium
580 mg
Cholesterol
65 mg
Protein
23 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

"American Flavor," by Andrew Carmellini (Ecco,2011).

Tested by Jane Touzalin.

Published November 27, 2012

Updated March 14, 2026