Pecan-Glazed Pan-Fried Fish

Jazz up any mild, white, flaky fish with this buttery pecan glaze. This recipe serves two, but it easily doubles (or triples) for more servings.


Recipe and photograph by Kimme Hargrove

Pecan glaze
1 Tablespoon lemon juice
1 teaspoon vinegar (white wine, champagne or rice)
½ teaspoon salt
½ stick butter
¾ cup pecans, chopped
1 Tablespoon parsley, chopped

Whisk lemon juice, vinegar and salt in a small cup. Set aside. Brown butter in a small skillet over low heat (about 5 minutes) until butter is golden brown but not burned. Add pecans, and cook for only 1 minute. Remove from heat, and whisk in lemon/vinegar mixture. Sprinkle parsley on top. Set aside until fish is cooked.

½ cup milk
1 egg
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup all-purpose flour
½ cup olive oil
2 (4-ounce) flaky white fish fillets (such as red snapper, red drum or grouper)

In a shallow dish, whisk together milk, egg, mustard, salt and cayenne pepper. In another shallow dish, spread cup of flour. Dredge fish filets through flour, then egg mixture, then through flour mixture again.

Heat olive oil in a large skillet over medium heat. Add filets of fish, cooking about 2 minutes on each side, and 2 minutes thereafter until fish is golden brown and cooked through (should be able to stick fork in middle and twist to flake easily). Top with pecan glaze, and serve.

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