I’m willing to go out on a limb here (heh) and admit that my favorite of all the nuts is the pecan. So anything crusted in pecans appeals to me. The flaky, tender texture of Dover sole, a wonderfully delicate and versatile fish, finds a delicious contrast in the toasted flavor and crunchy texture of this simple pecan coating.
- 4 Dover sole filets
- ½ cup buttermilk
- ½ cup pecans
- ½ cup Panko bread crumbs
- 2 Tablespoons minced Italian parsley
- ¼ teaspoon garlic powder
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons butter
- Salt and freshly ground pepper to taste
To make the coating, pulse the pecans and the parsley in a food processor until the nuts form a fine grain. In a shallow dish, combine with the breadcrumbs and garlic powder. In another shallow dish, season the buttermilk. Season each filet with salt and pepper, dredge in the buttermilk and then into the breadcrumb mixture, pressing until the pecan coating sticks. Set the coated filets aside in the refrigerator to firm up for 10-15 minutes before cooking. When you’re ready to sauté the fish, in a pre-heated nonstick or cast-iron skillet, melt the butter and olive oil. Add the fish and cook over medium-high heat, turning once, until the pecan coating is a toasty dark golden brown; about 4 minutes on the first side and 3 minutes on the second side. Serve immediately.