The pilot and I decided to use some finely chopped pecans we had bought from the Berdoll Pecan Farm. Bastrop, Texas does not have an airport so we actually took a drive out there today. I am always up for a trip to visit Pearl the giant Squirrel and to pick up a bag of Dark Chocolate Covered Pecans. On the way back North we ran by HEB and picked up a few additional ingredients.
What you need:
1/2 cup of pecans (either chopped finely or you will need to chop them in a minute)
1/3 cup of Parmesan grated cheese
1/4 cup of chopped fresh parsley
3 tbsp. of lemon juice
1 tbsp. of olive oil
4 fish fillets, about 1 pound total
1 cup of rice
a handful of broccoli tips
1 can of chicken broth
Get the rice cooking to start. We replaced one cup of the water with chicken broth for flavor (don’t forget a pinch of salt in the water). Chop up the broccoli into small “florets”. When the rice gets down to the last 5 minutes of cooking, drop the broccoli in and let it cook.
For the fish start turning the oven on 375 degrees. Then chop up the parsley and mix that with 1.5 tbsp of lemon juice, the parmesan cheese and olive oil. Set the fish on a baking pan we line the tray with foil and apply a little bit of the olive oil to the top.
Lightly sprinkle the finely chopped pecan on both sides. If you can’t buy the finely chopped, do the best you can to get it as fine as you can.
Once this is done, sprinkle the cheese/parsley/lemon/olive oil on top.
Bake the fish about 15 minutes. Once the rice and fish are done, serve the dish on the bed of rice. Here’s what the final dish came out looking like.
We enjoyed the fish. The pilot gave it a 8.5 and I gave it a 9.5. A little bit of spicyness would have been a good addition. Its a pretty simple dish to make and doesn’t have a ton of ingredients. If you make it, give me some feedback on what you think of it!