Simple Pecan-Crusted Fish Recipe (video)

[Saviolo]

Another fish recipe this week! We got our hands on some really lovely pecans, and thought that it would be a perfect time for some pecan-crusted fish. This is a simple and delicious recipe, and comes together very quickly. Fish cooks fast! Normally, we prefer to use our fish with the skin on, but we realized after we portioned the fish that it still had scales on it! Unfortunate, so we had to trim the skin on. If you leave the skin on, score it gently before dredging and crusting, and put it skin-side down in the pan. If you want to go the extra mile, flip it over and baste it in some extra butter (or a compound butter) on its way out of the oven.

We used trout for this. Trout has a pretty strong flavour, which may not be to everyone's taste. If you'd prefer something a little more neutral, you might prefer tilapia, haddock, or pollock. Also, we used a very similar butter caper sauce as we did the last time we did fish, because it's just such a perfect sauce for fish. We didn't brown the butter for this one, but we did use the leftover butter from the cast iron from the pecan crusted fish.

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[Kali]

1. yum

sounds really good (well except the capers, I just don't get capers. mostly the texture) I have some good salmon thawed in the fridge we were going to grill, but this is tempting. I think I even have some pecans...

[Saviolo]

2. The capers are optional.

They're pickled, so they add a big of vinegar tartness to the sauce, but if you use enough lemon juice, it's not an issue. We did the whole brown butter caper sauce in a different video, I sort of glossed over it here, 'cause we'd done it so recently.