Crunchy Pecan Fillets
Crunchy Pecan Fillets
2 tsp. margarine 1/4 tsp. dry rosemary
2 egg whites 1/2 tsp. seasoned salt
3/4 c. ground pecans or pecan 1 lb. grouper or sole fillets
meal 4 lemon wedges
1/4 c. dry bread crumbs (unseasoned)
Place butter on 12-inch plate. Microwave until melted. Spread evenly over plate.
Beat egg whites until foamy. Mix pecan meal, bread crumbs, rosemary and salt.
If fish fillets are large, cut into four serving pieces. Pat dry with paper towels. Dip
fish into egg whites, then coat with pecan mixture. Arrange fish, thickest parts to
outside edge, in single layer on plate. Cover with waxed paper and microwave 6 to 8 minutes
on High. Serve with lemon wedges.