This was SO YUMMY! It was sweet and crunchy and easy to make (especially when your handsome fella comes in from work and takes over standing at the stove and then you just chop and hand him everything!).
I found the recipe in a recent Better Homes and Gardens magazine. It is from Richard May in Bokeelia, Florida.
Next time we may fry the fish in olive oil to help it be a bit more healthy. After everything was ready with the fish we threw some sugar snap peas in and just sauteed them in the left over sauce from the peppers and pecans. My 10-year-old made a fruit salad for us and dinner was ready! (Em was pretty proud of her fruit salad so we took a picture of it too)
Pan-Fried Fish with Peppers and Pecans
Rinse and pat dry with paper towels
- 1 lb of thin white fish fillets (I used tilapia but you can also use trout or catfish. Also I prepared 1 1/2 lbs to better fill up my family)
Cut the fish into serving size pieces and set aside.
In a shallow dish combine
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- several dashes of pepper
Dip fish in flour mixture to coat.
In a large skillet heat on medium-high heat:
- 3 Tbsp butter
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 you pick at it with a fork.
Remove fish from skillet, place it on a plate and cover to keep warm.
Wipe out skillet.
Add to skillet and melt over medium heat
- 3 Tbsp butter
Stir into melted butter until it dissolves:
- 1 Tbsp brown sugar
Add to the butter and sugar:
- 1/2 cup chopped pecans
- 1/2 of a red sweet pepper , cut into strips
- 1/8 tsp cayenne pepper
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 to peppers and pecan mixture:
- 2 Tbsp lime juice
Spoon the pecan mixture over fish and top with
- green onions, sliced.