Flounder Fillets With Chopped Pecans
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8small skinless fillets, about 1½ pounds total
- Salt and freshly ground pepper to taste
- 1large egg
- 3tablespoons water
- 2teaspoons dark soy sauce
- ¾cup pecans chopped fine with a food processor or heavy knife
- 3tablespoons vegetable oil
- 2tablespoons olive oil
- 2tablespoons butter
- 1tablespoon fresh lime or lemon juice
- 3tablespoons chopped coriander or parsley
Nutritional analysis per serving (4 servings)
377 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Sprinkle the flounder fillets on both sides with salt and pepper to taste.
- Step 2
With a fork or a wire whisk, beat the egg with the water and soy sauce.
- Step 3
Place the chopped nuts on a flat dish. Dip the fillets one at a time into the egg mixture until well coated. Remove the excess. Then dredge the fillets in the chopped nuts. Pat them firmly so they are evenly coated.
- Step 4
Heat one tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When hot, add as many fillets as will fit without crowding. Saute for a total of about 2 minutes, or until lightly browned on both sides. Do not overcook. Cooking time will vary with the thickness of the fillets. Add more oil as necessary. Transfer fillets to a warm serving plate or platter. Keep warm. Cook the remaining pieces.
- Step 5
When all the fillets are cooked, wipe the pan clean with paper towels. Add olive oil and butter. Cook until butter foams and starts to brown. Add lime juice and pour the mixture over the fish. Sprinkle with coriander and serve immediately.
Private Notes
Comments
Used tilapia rather than flounder. (Really surprised nothing came up when I searched for tilapia.) And, I used chopped almonds for no other reason than that I like almonds better than pecans -- or so I thought. Mistake. In hindsight, the almonds weren't quite as flavorful as pecans would have been. Still, it's a great method. The fish cooked beautifully. Luckily, the lime and coriander punched it up a bit. (Pour the lime juice into the hot butter/pan very carefully.)
Pecans and panko do not overpower delicate flounder. Much tastier than usual breaded saute. Made one 8 oz serving. Will not waste an egg next time. Flour fish, dip in diluted soy sauce, then pecans and panko (if needed). Cook slowly on medium low. Lime juice is good finish.
I really miss the 60-minute Gourmet column. Good news is now that so many are in the archives I’m rediscovering recipes I haven’t made in decades. Only change I made was to add Panko breadcrumbs when I chopped the pecans as suggested by another reviewer. Excellent outcome. Delicious!
This worked very well. Chopped the nuts by hand, quicker than dealing with the food processor. No need to wipe out skillet since neither the oil or nuts burned. Just added butter and oil, then lemon juice. It was perfect.
Advertisement