Pecan Encrusted White Fish
Welcome to the best fish recipe on this blog. At least in my opinion, at this precise moment. Maybe I was just really hungry when I ate it. And actually, thinking back, there’s a lot of good fish recipes on this blog. Ok, so that was a rash statement. But nonetheless, this recipe rocks. Plus, if you make the pecan coating in advance, and even the salsa, it’s a super quick weeknight dinner. And speaking of the salsa, don’t pass it up. It really doesn’t matter what fruity salsa you use – I put links to two good ones in the recipe – but just make sure it’s fresh and chunky, and prepare to be delighted.
- 1 cup pecans
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp dried parsley
- 1/2 tsp dried tarragon
- 1/2 tsp dried thyme
- salt, to taste
- pepper, to taste
- 2 fillets of a mild, white fish (we used flounder)
- 1 egg white, beaten
- 2 Tbsp coconut oil
- fresh fruit salsa (the original recipe uses a blood orange salsa, which I tried a variation of and it was delish, John doesn’t like oranges so we also used this mango one on another night, and it was great too)
- Place pecans and coconut in a food processor. Pulse until they look like bread crumbs. Don’t overdo it or it will turn into pecan butter!
- Add parsley, tarragon, thyme, salt and pepper to the food processor. Pulse a few times, just to combine.
- Pour pecan mixture onto a plate. Put egg white on another plate.
- Heat coconut oil in a large skillet, ideally a cast iron skillet, over medium-high heat.
- Dip the fish in the egg whites, then the pecan mixture, pressing down to make it stick.
- Cook the fish, about 2-3 minutes on each side. Keep an eye on it, as the crust can burn easily. Adjust the heat if you need to. It should be fairly easy to flip the first time, and then when it’s about done it will become flaky and harder to move without it breaking apart.
- Serve, topped with fruit salsa.