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You already are certain that you must have a fit and healthy heart. Consider this: if your heart is unhealthy then the rest of you won’t be either. You already are aware that regular workout and a healthy lifestyle are crucial in terms of the general health of your heart. Did you know, though, that some specific foods are good for making your heart be healthier? If you are interested to know which foods to eat to improve your heart health, go on reading.

Fish is perhaps the healthiest food you can consume. You already know this because, by now, you’ve probably been told to eat fish at least two times each week. This is particularly true for individuals whose hearts aren’t healthy or doing well. Know that fish is loaded with Omega 3’s which are what lets your body break down unhealthy cholesterol. Try consuming fish in two meals each week.

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We hope you got benefit from reading it, now let’s go back to pecan crusted cod with a buerre blanc sauce recipe. To cook pecan crusted cod with a buerre blanc sauce you only need 17 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Pecan crusted cod with a buerre blanc sauce:

1. Get Pecan Crust
2. Get 1 cup pecans, roasted
3. Prepare 1/4 cup bread crumbs
4. Prepare Fish
5. Take 2 cod fillets (6oz)
6. Get 2 tbsp olive oil
7. Use 1/2 tbsp salt
8. Use 1/2 tbsp white pepper
9. You need 1 tbsp onion powder
10. Take 1 tbsp garlic powder
11. Get Buerre Blanc
12. Take 2 shallots, chopped
13. Provide 2 clove garlic, minced
14. You need 1/4 cup white wine
15. Provide 5 tbsp unsalted butter, cold, cubed
16. Use 1/2 tsp salt
17. Get 1/2 tsp pepper

Instructions to make Pecan crusted cod with a buerre blanc sauce:

1. Preheat oven to 400'F.
2. In a food processor, combine the pecans and bread crumbs then puree.
3. Season fish. Heat oil in pan.
4. Add fish to pan and sear for 2 minutes.
5. Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.
6. Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
7. In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer.
8. Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce.
9. Serve on top of burre blanc sauce.

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