Sunday, May 3, 2009
Walnut-Crusted Pacific Rockfish
I'm always searching for new healthy ways to prepare fish. Lately, I've been very into walnuts, snacking on them, adding them to salad. They're one of those superfoods we all read about, loaded with omega-3's and protein. So after I found some gorgeous, super fresh Pacific Rockfish, I decided I'd encrust it with walnuts to add a nice, crunchy twist. I served it over sauteed kale and wild rice for a balanced meal. This is a simple dish to make with only a few ingredients - perfect for whipping up after a hard day of work. The fish cooks after only a few minutes in a hot saute pan. If you can't find rockfish, this preparation would also work great for tilapia or snapper.
Domestic Diva's Walnut Crusted Pacific Rockfish
2 rockfish filets
1/2 cup walnuts, finely chopped (if possible, in a small food processor)
2 tbsp grapeseed oil
1 tbsp lemon juice
1 tsp dill
Heat a saute pan over medium high heat. Add the grapeseed oil.
Meanwhile, spread the walnuts on a plate, then in a wide bowl, beat the egg. Sprinkle the fish with salt and pepper on both sides. Coat a fillet with the egg then with the walnut. Repeat with the other fillet.
Place the fish in the hot pan, cooking on each side for a few minutes until crust is crispy and the fish is cooked through. To serve, top with the lemon juice and dill. Enjoy!