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Nut Crusted Rockfish

Ingredients

10 oz Blue Crab Bay Co. Surf Doggies Peanuts

2 T all purpose flour

2 t Blue Crab Bay Co Garlic Herb Seasoning

1 t salt

1 t fresh ground pepper

1 t cayenne pepper (optional)

4 eggs

4 6-oz fillets

1/2 c butter

Preparation

Step 1

  • Preheat oven to 350.
  • Place Surf Doggies in food processor and pulse until finely chopped but NOT powdered.
  • Add flour, garlic powder, salt, and pepper and pulse briefly to blend.
  • Pour mix into a wide shallow bowl or pie pan.
  • Whisk eggs in a separate bowl.
  • Place fish fillets on paper towel to remove excess water
  • Dip fillet into beaten eggs then dip into the pistachio mix to coat completely.
  • Press the pistachio crust firmly onto the flesh and aside on a sheet of wax paper. (It is helpful to put the fish on the wax paper, folded over and pressed nuts into flesh so they don’t stick to your fingers)
  • Melt butter in a large heavy skillet over medium heat and add fish fillets.
  • Brown them lightly, turning once (3-4 min each side)
  • Transfer to a baking sheet and bake about 15 min.

Serve immediately.