Pecan-crusted fish filets with lemon sauce

Pecan-crusted fish filets with lemon sauce

What you'll need

  • 6 fish filets
  • 2 cups of pecan halves
  • 1 cup plus 1 teaspoon of all purpose flour
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg
  • 1 cup milk
  • 1 pat of butter
  • 5 tablespoons of Kinloch Pecan Oil
  • 3 large lemons (juice)
  • 2 cups chicken or fish stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley


Process the pecans, 1 cup of flour, and seasoning in food processor until finely ground; place in a large bowl and set aside. Whisk together the egg and milk; set aside. Melt butter in a large non-stick skillet over medium heat and add oil. Dredge filets in egg mixture, then in pecan mixture, coating both sides. Place the coated filets in pan Cook on a medium high heat for 3 to 4 minutes per side. Place cooked filets on individual plates. To the reserved oil in skillet add remaining 1 tablespoon of flour and stir while cooking on medium high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over filets; garnish with wedge of lemon and parsley.

Serves 6

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