Pecan-Crusted Flounder with Lime-Butter Sauce

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30 minutes 4 Servings Print RecipeEmail Recipe


  salt and pepper (to taste)
2teaspoondark soy sauce
4 flounder fillets (4 to 6 ounces each - skinned)
1cuppecan nuts (fine chopped)
3tablespoonvegetable oil
2tablespoonolive oil (optional)
1tablespoonfresh lime juice
3tablespooncilantro or parsley, chopped - for garnish (optional)


Season the fillets on both sides with salt and pepper. Whisk the egg, water, and soy sauce together in a large bowl. Dip the fillets, one at a time, in the egg mixture to coat lightly, then dredge evenly in nuts. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of the vegetable oil. When hot, add as many fillets as will fit without crowding. Saute for about 2 minutes, or until lightly browned on both sides. Add more oil, if needed.

Transfer the fillets to a warm serving plate and wipe the skillet with paper towels. Add the olive oil, remaining vegetable oil, and butter. Heat until the butter foams and starts to brown. Add the lime juice, stir once, then pour the mixture over the fish. Garnish with the herbs and serve.


You can also use sea bass, grouper, red snapper or mahi mahi with this recipe.

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