Flounder Fillets With Chopped Pecans

Ingredients

• 8 small skinless fillets, about 1 1/2 pounds total
• Salt and freshly ground pepper to taste
• 1 large egg
• 3 tablespoons water
• 2 teaspoons dark soy sauce
• ¾ cup pecans chopped fine with a food processor or heavy knife
• 3 tablespoons vegetable oil
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon fresh lime or lemon juice
• 3 tablespoons chopped coriander or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    290 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 61 milligrams cholesterol; 166 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sprinkle the flounder fillets on both sides with salt and pepper to taste.
2. With a fork or a wire whisk, beat the egg with the water and soy sauce.
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.
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.
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.

20 minutes