Pecan-Crusted Fish Fillets

• 4 whole 4 Oz. Size, Thin Fish Fillets (Tilapia, Pollock, Orange Roughy, Snapper, Swai, Whitefish)
• 1/2 cups Pecans, Finely Chopped
• 13 cups Bread Crumbs
• 2 teaspoons Jalapeno, Seeded And Finely Chopped
• 1 Tablespoon Fresh Ginger Root, Grated
• 1 Tablespoon Packed Brown Sugar
• 1 teaspoon Salt
• 18 teaspoons Ground Nutmeg
• 18 teaspoons Ground Cloves

1. Dry the fish fillets on paper towels.
2. Preheat the oven to 350 F and grease a large rimmed baking pan.
3. In a medium sized bowl stir together the rest of the ingredients.
4. Then spin it in a food processor or blender until it is evenly fine in texture.
5. Spread it out on a plate.
6. Press each fish fillet into the pecan mixture to coat it, then turn it over and coat the other side of each fillet.
7. Place the coated fish on the baking pan and spray with cooking oil.
8. Bake the fish until it is cooked through and slightly flaky, and the crust is golden brown, between 5 and 10 minutes depending on the thickness of your fish fillets.
9. Serve immediately.

tilapia, pecans, bread crumbs, fresh ginger, brown sugar, salt, ground nutmeg, ground cloves

Taken from tastykitchen.com/recipes/main-courses/pecan-crusted-fish-fillets/ (may not work)