Pecan-Crusted Fish with Peppers and Squash Catfish


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A great choice for this quick-fix recipe, as it's a gutsy fish that stands up to a crunchy and flavorful treatment.

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  • 12 oz. skinless catfish, white fish, or orange roughy fillets, 1/2 inch thick
  • 1/2 C. finely chopped pecans
  • 1/3 C. yellow cornmeal
  • 1/2 tsp. onion salt
  • 1/4 C. all-purpose flour
  • 1/4 tsp. ground red pepper
  • 1 egg
  • 1 Tbs. water
  • 2 small red and/or orange sweet peppers, seeded and quartered
  • 1 medium zucchini, cut into 1/2-inch diagonal slices
  • 1 medium yellow summer squash, cut into 1/2-inch diagonal slices
  • 1 Tbs. cooking oil
  • 1/4 tsp. seasoned salt

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Line a 15x10x1-inch baking pan with foil. Lightly grease the foil; set aside. Rinse fish and pat dry with paper towels. Cut fish into four serving-size pieces; set aside. In a shallow dish stir together pecans, cornmeal, and onion salt. In another shallow dish stir together flour and ground red pepper. In a small bowl beat together egg and water. Dip one piece of fish in flour mixture to coat lightly, shaking off any excess. Dip fish in egg mixture, then in pecan mixture to coat. Place the coated fish in the prepared pan. Repeat with the remaining fish pieces. In a large bowl combine sweet peppers, zucchini, and yellow summer squash. Add cooking oil and seasoned salt, tossing to coat. Arrange peppers and squash next to fish, overlapping vegetables as needed to fit onto pan. Bake, uncovered, in 425 degrees F oven for 20 to 25 minutes or until fish just flakes easily with a fork and vegetables are tender. To serve, divide fish pieces and vegetables among four dinner plates. If desired, garnish with fresh oregano leaves. Source: Better Homes and Gardens.

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