Pan-Fried Fish with Peppers and Pecans

By courtneyepowell

Ingredients

• 1 lb tin white fish fillets
• 1/3 c all-purpose flour
• 1/4 t salt
• 6 T butter
• 1 T brown sugar
• 1/2 c chopped pecans
• 1/2 of a red sweet pepper, cut into strips
• 1/8 t cayenne pepper
• Juice from 1 small lime
• Green onion, sliced

Preparation

Step 1

1. Rinse fish; pat dry with paper towels. In a shallow dish combine flour and salt. Dip fish in flour mixture to coat.
2. In a large skillet heat half of the butter over medium high heat. Add fish in a single layer. Reduce heat to medium. Cook 3-4 mins per side or until golden and fish flakes easily when tested with a fork. Remove fish from skillet. Cover and keep warm.
3. Wipe out skillet. Add remaining butter to skillet and melt over medium heat. Stir in brown sugar until dissolved. Stir in pecans, sweet pepper, and cayenne. Cook and stir over medium heat for 3-4 mins or until pecans are lightly toasted and pepper strips are just tender. Remove from heat. Stir in lime juice. Spoon pecan mixture over fish. Top with green onions.