Pecan-Crusted Fish Fingers
Creamy Vegetable Salad
Ingredients
- 3 (6-oz) cod fillets (or use tilapia), rinsed and patted dry
- 1 large egg
- 2 Tbsp water
- ¼ cup finely chopped pecans
- ¼ cup almond flour
- ½ tsp garlic powder
- ½ tsp lemon-pepper seasoning
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Cut fillets crosswise into 1-inch strips.
- Whisk together egg and water in a shallow dish. Combine nuts and remaining ingredients in another shallow dish.
- Dip fish in egg; dredge in nut mixture. Place a wire rack on a baking sheet coated with cooking spray. Arrange fish on rack.
- Bake 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 3 Tbsp freshly grated Parmesan cheese
- 6 Tbsp mayonnaise
- 1 Tbsp white vinegar
- ½ tsp dried basil
- ¼ tsp minced garlic
- ¼ tsp kosher salt
- ½ (12-oz) pkg broccoli and cauliflower florets
- ¾ cup cubed zucchini
- ½ cup grape tomatoes, quartered
- ¼ red onion, finely chopped
Side Dish Instructions
- Stir together first 6 ingredients in a large bowl. Stir in remaining ingredients.
- Chill salad at least 2 hours or up to 1 day.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
241
|
246
|
487
|
| Fat (g) | 12 | 23 | 35 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 324 | 466 | 790 |
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