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Pecan Coated Fish with Remoulade Sauce Recipe

Pecan Coated Fish with Remoulade Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 31-40 of 45

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  • on November 25, 2006

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    Unfortunately, this site doesn't allow me to rate this higher than 5 stars! It is hands-down one of the best fist recipes ever. We keep serving it to our guests' delight and, because of it, everyone thinks I'm an amazing chef. (by the way... we've been using tilapia in the recipe and it works extremely well

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  • on August 01, 2006

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    My 9 yr. old son loved this recipe. (and he is not a fish eater!

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  • on July 18, 2006

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    My husband and I loved this simple and quick dish. I don't have a food processor so I just crushed up the pecans. My fish weren't coated well, but I just sprinkled additional crumbled pecans on top before putting the fish in the oven. It was really good.

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  • on July 14, 2006

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    Even my very picky 10 year old enjoyed this one! I'm not a real fish lover but I enjoyed it cooked this way.

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  • on April 01, 2006

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    One of my favorite recipes ever! DELICIOUS! You can use light mayo for the sauce and it is just as good.

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  • on February 11, 2006

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    Great recipe, Paula!! My husband and I had the same thought, "It's better than we could eat at a restaurant!!!" I baked the fish instead of frying it first, 15 to 20 minutes at 400 degrees and it turned out great! The Remoulade Sauce really set it off. Thanks, Paula. I can always count on you!!

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  • on January 08, 2006

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    I tried this recipe tonight for my family. I used Walleye. I cannot tell you how wonderful this was! I had a hard time getting the pecans to stick to the fish but it didn't matter because it was so good. Both my grandkids who hate fish loved this. I thought I would have left overs for my lucnh but there was nothing left.

    Thanks Paula!

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  • on January 03, 2006

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    This came out ok, but only because I scraped off all the coating before serving it. The pecans turned to a paste in just a few seconds in the processor. I added some parmesan bread crumbs to bring it back to a crumb texture. Then when I fried the fish over only medium heat the coating burned in just a couple minutes. Can do without this one.

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  • on November 13, 2005

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    I used Tilapia instead and it was very tasty. My family loved it!!

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  • on November 03, 2005

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    DH almost licked the plate it this was SO great! Easy to make, sauce is terrific! I used Hake filets and no problem!

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