Darren Cobin“Your Personal Trainer”
Janelle Miller“Your Personal Trainer ”
Graham-Crusted Fish Fillets
Graham-Crusted Fish Fillets
Makes 4 servings
2 tablespoons chopped, toasted pecans
1 pound medium-firm fish fillets, about 3/4 inches thick
1/2 cup graham cracker crumbs (about 8 squares)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons canola or soybean oil
To toast nuts, bake uncovered in an ungreased shallow pan in a 350°F oven for about 10 minutes, stirring occasionally, until golden brown. Set aside.
Place oven rack slightly above the middle of the oven. Heat oven to 500°F.
Cut fish fillets crosswise into 2-inch-wide pieces. Mix cracker crumbs, lemon peel, salt and pepper in a shallow dish. Place milk in another shallow dish.
Dip fish into milk, and then coat with cracker mixture. Place in an ungreased rectangular pan, 13 x 9 x 2 inches. Drizzle oil over fish; sprinkle with pecans.
Bake uncovered, about 10 minutes, or until fish flakes easily with fork.
Recipe and photo courtesy of The Betty Crocker Heart Healthy Cookbook
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