You are here: Seasoned Cooking » All Issues » December 2004 Issue » This Article » Page 1
December 2004 Issue
Spicy Pecan-Crusted Cod
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Jane Butel Southwestern Cooking School

The Jane Butel Southwestern Cooking School offers weekend and week long participation classes focusing on Southwestern cuisine. The school was rate...

Recipes, tips, seasonal information and more!

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.


Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...

Thai Foods!

This site promotes famous hot & spicy foods of Thailand : Tom Yum Koong , Pad Thai ,Som Tam etc. All with recipes.
Fish is a great meal idea for the busy holiday season. Whether you've just gotten home from a shopping spree for gifts or you're getting ready for an outing later in the day, fish affords even the busiest of people an opportunity to have a home-cooked meal without a lot of fuss.

This month, I'm sharing a recipe that has become a weekday standby in my home. The kinds of fish, nuts and seasonings used might change based on what's available and what I'm in the mood for, but the technique is one that I've come to love. For this particular rendition, I'd recommend serving the fish with a peppy salsa, some Spanish rice and a quick green salad. Then, you can rush off to your other holiday events knowing you've had a good dinner without resorting to the drive-thru window or the pizza delivery man!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Spicy Pecan-Crusted Cod

  • 1 c. pecans
  • 1/2 tsp. ground chipotle pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 4 thick cod fillets -- about 4 oz. each
  • Cooking spray
Combine the pecans and seasonings in the bowl of a food processor and process until the pecans are finely chopped and the seasonings are well-dispersed within them. Place the mixture in a large shallow bowl.

Coat all sides of the cod fillets in the pecan mixture and place them on a broiler pan. Spray the tops of the fillets lightly with the cooking spray and broil 4-6 inches from the heating element for 6-8 minutes or until the fish flakes easily with a fork and the juices from the fish run clear.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.