Pecan Crusted Salmon

This was Curtis' birthday meal this year. It is one of his favorite recipes and it had been a long, long time since I've made it. Everyone liked it, even my cousin who doesn't like salmon. I heard her telling her mom that the pecan crusting hid the salmon flavor and it was really good. You can use whatever fish you like for this, but I prefer salmon. This is baked which makes it a lighter version of crusty, fried fish. I serve this with rice, a green vegetable, and covered with Mango Black Bean Salsa

Pecan Crusted Salmon
from Moosewood Restaurant New Classics

4 firm fish fillets ( 5- 6 oz each, I prefer salmon)
3/4 c buttermilk
3/4 c pecans, finely ground
3/4 c bread crumbs
3 cloves garlic, minced
2 T fresh parsley minced
1/2 t dried thyme
1/2 t paprika
1/2 t salt
pinch of cayenne

Rinse fish fillets and place in a shallow dish. Pour the buttermilk over the fillets. In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne. One at a time, remove the fish fillets from the buttermilk. Dredge the fish through the pecan mixture to coat all sides. Place in a lightly oiled baking pan (I used 1 -2 9x13" size pans). Bake for 30 - 40 minutes in a preheated 375 degrees oven until the topping is lightly browned and the fish is tender and flakes easily with a fork. (Baking time will vary depending on the thickness of the fillet).