Pecan-Crusted Fish Fillets

By digitizer

Ingredients

• 1 cup finely chopped pecans (not ground)
• 1/4 cup dry bread crumbs
• 2 teaspoons grated lemon peel
• 1 egg
• 1 tablespoon milk
• 1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• Lemon wedges

Preparation

Step 1

1
Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.

2
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.

3
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.