Baked Pecan Crusted Cod

I love good seafood, and even though I am land-locked and live in the middle of the Rocky Mountains, we still get to enjoy quite a bit of seafood.  Of course it is frozen, and not fresh, but it is still very good.  We had not had cod in awhile, so when I saw that it was on sale, I just couldn’t resist, and had to get some.  Quite often when I cook cod, I make it as fried fish & chips, which we love.  You know, the Aussie in me just loves fish & chips.  But I thought I would cook it differently this time around.

The other day, when I went to Savory Spice,  Savory Spices of Denver they let me pick out a bag of spices for my birthday, since I went while it was still February, my birthday month.  I chose a a bag of seafood seasoning, knowing I had some cod waiting to be cooked up deliciously at home.   I mixed the seafood seasoning with pecans and dried, roasted garlic to use as my coating for the cod.  I love pecan crusted seafood, and often order it when we go out for a good seafood dinner.  Along with the pecan crusted cod that I topped with a roasted yellow pepper coulis, I served wild rice and Brussels sprouts mixed with apples, bacon and onions and warmed Naan bread.

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Baked Pecan Crusted Cod

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1 1/2 lbs cod

1 cup pecans

2 tsp Savory Spice Seafood Spice

1 tsp dried, roasted garlic

1 egg

dash of milk

 

Mix the pecans and spices in the food processor until the pecans are ground very fine.

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Preheat the oven to 375* F.

Whisk the egg and milk together and pat the fish dry with a paper towel.  Dip the fish into the egg mixture and thoroughly coat it.  Then evenly coat the fish with the nut and spice mixture.  Spray a baking dish with cooking spray and place the fish into the pan.  Bake uncovered for about 35-40 minutes or until the fish is done and the pecans are toasted and crusty.  I am a “saucy” kind of girl, and I love sauces on just about everything, so I made an easy-peasy roasted yellow pepper coulis to top my fish.  Chicken Stuffed with Chorizo and Spinach

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This dinner is very healthy and very low fat.  Neptune would have definitely approved of this tasty seafood delicacy.  I completed the meal with a crisp, flavorful Viogner, from another one of our local wineries, Bookcliff Vineyards, located in Boulder.

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*** You can learn more about Bookcliff Vineyards by checking out their website at http://www.bookcliffvineyards.com.

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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