Wednesday, March 28, 2012

Fish Fillets with Pecans

There are many recipes for fish with pecan sauce. Most of them are fairly sweet. This one is different. The only sweetness comes from the pecans. It is intensely savory. The pecans and the mild white fish are perfect together and no added sugar is needed whatsoever. I think the secret is the Worcestershire. It's also very simple and quick. Serve with rice or a baked sweet potato.

Fish Fillets with Pecans
(serves 2; total cost using catfish is $5.60)

2 6-ounce fish fillets such as catfish or snapper
1 cup milk
¼ teaspoon salt
¼ teaspoon black pepper
a dash of cayenne
¼ cup flour
1 Tablespoon oil
2 Tablespoons butter
¼ cup chopped pecans
1 Tablespoon Worcestershire sauce
juice of ½ a lemon

Preheat oven to 200° F.

Place the fish fillets in a zip-top bag. Pour in the milk. Marinate in the fridge for 30 minutes.

Remove fish from bag; discard milk. Dry fillets. Combine salt, pepper, and cayenne. Sprinkle on both sides of fish fillets. Sprinkle both sides of fish with flour.

Heat oil and 1 Tablespoon of butter in a medium skillet over medium heat. A nonstick skillet is helpful but not absolutely necessary. When oil is hot - it will shimmer in the pan - add the fish gently. Let it cook without trying to move it. When it is nicely browned, turn it over and brown on the other side. The average catfish fillet will take about 5 minutes on the first side, about 3 minutes on the second side. Remove fish to a plate and place in the oven to keep warm.

Reduce heat to low. Add pecans and 1 tablespoon of butter. Stir until pecans turn golden-brown. Add Worcestershire sauce and lemon juice, Stir to combine. Pour over fish and serve.

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