Pecan Crusted Cod with Dijon Cream Sauce

This cod was supposed to be halibut but the market wanted an arm and a leg in exchange for a pound of the stuff so cod ended up being the fish of the day; however, it was no sacrifice on our part that's for sure. Why, I'd hazard to say that any fish or even chicken for that matter would benefit greatly from the pecan coating and as for the mustard cream sauce ...bonus!

I have to admit, after a day of honey do jobs on both our parts, neither the big guy or his wiff felt much like cooking last night, so fish was a great choice. It took about 5 minutes to prep the cod - dredge it in flour, then my usual mustard egg mixture and then into finely chopped pecans mixed with bread crumbs. After a quick sear in a little butter and about 8 minutes in the oven, the plates were on the table along with a mixed green salad and some bacon wrapped asparagus.

Quite honestly I think the whole thing is definitely company worthy and talk about easy on the cook! Just add a starch like maybe some lovely little steamed new potatoes with a touch of dill and you'd be drawing raves and accolades- I promise you. Oh and the sauce - simply heavy cream reduced with a little Dijon mustard. I mean come on - how easy is that? Download Pecan Crusted Cod with Mustard Sauce

Delicious, different and quick - what could be better or as the big guy said "moist, flaky and flavorful"; either way, this is definitely going on our "do it again" list.  

Comments

[dawn]

I love this...not usually a big fish eater mainly because I'm terrible at cooking it, so this looks perfect for someone like me!

[June]

Thanks Dawn. I'm pretty fussy when it comes to fish too - don't like those darn little bones, so cod is a great choice. This would also be good made with tilapia though you'd really have to shorten the cooking time. Thanks for visiting and for your comment. Comments are like gold aren't they!

[noble pig]

Mmmmm, what a yummy sounding combo!

[June]

Cathy - it was good but YUMMY is that chocolate tart you posted today. Ahhh...bliss!

[Julie]

I love delicious AND quick, it's just about my favorite combination. That pecan coating sounds so yummy!

[June]

Julie - it's a good combination. Hazelnuts work well too.

[Betty Prewitt]

I normally serve fish on Fridays so I ventured out and served the pecan crusted cod last Friday. I was concerned about the mustard (not my favorite) but let me tell you this Djon mustard sauce is wonderful. I have two guys to cook for and they wanted me to make it the next day also. They can't wait to have this recipe again.

[June]

Betty - tickles me pink that you're trying JBug recipes and more important, that you LIKE them. Glad your guys are fans too - there's nothing that boosts a woman's popularity quicker than making good grub for her hungry guys. Now as I figure it you've been doing so much cooking you're due for a mani/pedi facial. Do you think they'd fall for that?