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Baked Fish with Curried Pecan Topping
Serving Size : 4

1/3 cup pecans, finely chopped
1/3 cup fresh French bread crumbs
1 tablespoon finely chopped onion
1 garlic clove, pressed
1 teaspoon curry powder
1/2 teaspoon ground cumin
pinch cayenne pepper
1 tablespoon vegetable oil
1 egg white
4 sea bass fillets, 6 ounces each

Preheat oven to 350F. Mix first 7 ingredients in 8x8x2-inch glass
baking dish. Add oil; stir to blend. Bake until pecan mixture is
light golden, about 8 minutes. Transfer pecan mixture to plate and
cool. Increase oven temperature to 450F.

Beat egg white in medium bowl until foamy. Dip fish fillets 1 at
a time into egg white, then into pecan mixture, coating both sides.
Arrange fish in same baking dish. Sprinkle with salt and pepper.
Press any excess pecan mixture atop fish fillets. Bake until fish
is opaque in center, about 12 minutes and serve.

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