PAN-FRIED FISH WITH PEPPER'S AND PECANS

By xan705

Ingredients

• 1 lb. thin white fish flllets
• (such as trout, tilapia, or
• catfish), skinned if desired
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 6 Tbsp. butter
• 1 Tbsp, brown sugar
• 1/2 cup chopped pecans
• 1/2 of a red sweet pepper, cut in
• strips
• 1/8 tsp.cayenne pepper
• Juice from one small lime
• Green onions, sliced

Preparation

Step 1

1. Rinse fish; pat dry with paper towels. If
necessary, cut fish into serving size pieces; set
aside. In shallow dish combine flour and salt.
Dip fish in flour mixture to coat.
2. In large skillet heat half of the butter over
medium-high heat. Add fish in a single layer.
Reduce heat to medium. Cook 3 to 4 minutes
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 to
4 minutes 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.