Let’s begin by gathering our ingredients for Cajun Pecan-Crusted Rockfish:
2 pounds rockfish
1 cup nonfat plain yogurt
1 teaspoon tabasco
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
4 cups corn flakes
1 cup pecans
Preheat oven to 375º F. Line a baking sheet with foil. Mix 1 cup nonfat plain yogurt, 1 teaspoon tabasco, 1 teaspoon oregano, 1 teaspoon chili powder and 1/2 teaspoon garlic salt in a shallow dish.
Pulse 4 cups cornflakes in a food processor until coarse crumbs form. Add 1 cup pecans and pulse pecans in the food processor until coarsely chopped. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
Dip each rockfish fillet in the yogurt mixture, then dredge in the cornflake mixture, coating both sides.
Transfer to the prepared baking sheet.
Bake the rockfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.
Plate to serve. Enjoy!
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