Preheat oven to 350. Cut filets crosswise into 1-inch strips. Whisk together egg and 2 Tbsp water. Place egg mixture in a shallow dish. Combine pecans with remaining ingredients in another shallow dish. Dip fish in egg; dredge in pecan mixture. Place a wire rack on a baking sheet coated with cooking spray. Arrange fish on rack; bake 12 to 15 minutes or until fish flakes with a fork.
Note: for best results finely chop nuts so they'll adhere to the fish
Cut zucchini lengthwise into quarters, cut quarters into 2-inch pieces. Heat 1/2 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add zucchini, sauté until zucchini is crisp-tender. Stir in tomatoes; cook 1 minute. Sprinkle with salt, toss.
Combine romaine, red onion, remaining 2 Tbsp olive oil, Balsamic vinegar and remaining 1/8 tsp salt in a large bowl; toss.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (444g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 308 (56%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 224.6mg||69 %|
|Sodium 154.5mg||5 %|
|Potassium 1252.3mg||33 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 10.2g|
|Protein 46.9g||67 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 550
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