Pecan Peaches

It all starts with a thought. I was inspired by a jar of peaches, not just any peaches a jar of my friends’ Nona’s Peaches.

What started as a day with hope’s of peach inspired pork loin slowly turned to Pecan Crusted Fish Tacos With a side Roasted Pecan Salad.

It all starts with Roasted Pecans,


  1. 1 cup Pecans
  2. 2 tablespoons Brown Sugar
  3. 1/4 cup Peach Juice (canned)


  1. Preheat Oven to 400°C
  2. Combine all ingredients in a large bowl.
  3. Place on a non stick pan.
  4. Place in oven for 8-10 minutes.

While I have these babies in the oven, I start on my Bruschetta Inspired Pico de Gallo.


  1. 2 cups chopped Cherry Tomato Medley.
  2. 1/2 large Red Onion.
  3. 2 Limes.
  4. 4 cloves Garlic.
  5. 3 sprigs fresh Basil
  6. 1/4 cup Peach Juice (canned)
  7. 4-5 quarters of Peaches (canned)
  8. Balsamic vinegar to taste.
  9. White wine vinegar to taste.
  10. Pinch of Sea Salt.
  11. Pinch of Black Pepper.


  1. Combine all ingredients in large bowl.
  2. Cover and let chill in fridge.

Vanilla Peach Coleslaw, the secret backbone to any fish taco. To me, coleslaw needs to be light, crispy and creamy.


  1. 1 small Red and Green head of Cabbage.
  2. 1/2 cup Peach Juice.
  3. 5-6 quarters of Canned Peaches.
  4. 1/2 cup Greek Vanilla Yogurt.
  5. 1/3 cup Whole Grain Mustard.
  6. 1/4 cup Apple Cider Vinegar.
  7. 1/4 cup Balsamic Vinegar.
  8. Salt and Pepper to taste.


  1. Finely chop both heads of Cabbage, set aside.
  2. Combine all other ingredients in blender.
  3. Coat the cabbage with the dressing in a large bowl and add Salt and Pepper to taste.
  4. Chill in fridge.

Before we get to the fish, I want to whip up the Peach Vinaigrette salad dressing so that it has enough time to sit and become its beautiful self.


  1. 1/2 cup Peach Juice.
  2. 1 Lime.
  3. 1/4 cup Olive Oil.
  4. 1/4 cup Balsamic Vinegar.
  5. Splash of Red Wine Vinegar.
  6. Dash of White Wine Vinegar.
  7. 2 cloves Garlic.
  8. Tablespoon Whole Grain Mustard.
  9. Tablespoon Maple Syrup.


  1. Combine all ingredients in blender.
  2. Let Chill.

Now that we have everything prepped and in the fridge, we can start on the Pecan Crusted Snapper. You can use any fish you desire here but I chose to go with a Red Snapper that I found at my local Costco.


  1. 4 Fillets (your choice).
  2. 1 1/2 cups Pecans.
  3. 1/2 cup Peach juice.
  4. Dash Cayanne Pepper.
  5. Salt to Taste.
  6. Milk.


  1. Preheat oven to 350°C
  2. Place your Fish in a bowl and cover with milk. Let this sit for about 20 minutes. This will take out some of the fishy taste if you are not a huge fan. I only ever do this if it is store bought.
  3. Place your Pecans, Peach juice and spices in a blender and pulse until slightly smooth. Just enough so you have a rough paste.
  4. Pull your fillets out of the milk and pat down with paper towel. It is very important to make sure your fish is dry when cooking.
  5. Place your fillets on a non stick baking sheet. Cover the fillets in your Pecan Mix and cover with tinfoil.
  6. Cook covered fish for about 10-15 minuets.
  7. Uncover the fish and place back in oven with broil on high till you get a nice crispy topping.

We have the fish in the oven and our toppings are making sweet love in the fridge and becoming their beautiful selves. All that is left now is to make our Roasted Pecan Salad.


  1. Roasted Pecans.
  2. 1 head Romaine Lettuce.
  3. 1 Asian Pear.
  4. Peach Vinnaigrette Dressing.
  5. 1/2 cup Asiago Chesse.


  1. Lightly Chop your Pecans.
  2. Thinly Slice your Asian Pear.
  3. Grate your Cheese.
  4. Toss all ingredients in large bowl.

WE DID IT! Now that we have everything ready our fish should be ready to go and its time to eat goddamnit. Now, plating your food is totally up to you so I wont go into details.

Thank you for taking the time to read through this. I want to hear about your attemps and success stories with this recipe, so please comment below. Enjoy everyone.


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