Equipment
Ingredients
Main
- 680 g skinless flounder fillets
- 2 g salt
- 1 g black pepper, freshly ground
- 1 egg
- 45 ml water
- 10 ml dark soy sauce
- 90 g pecans, finely chopped
- 45 ml vegetable oil
- 30 ml olive oil
- 30 g butter
- 15 ml lime juice, fresh
- 15 ml lemon juice, fresh
- 9 g cilantro, chopped
- 9 g parsley, chopped
Nutrition (per serving)
Method
Apply salt and black pepper to both sides of the flounder fillets.
Whisk together the egg, 45 ml water, and 10 ml soy sauce in a mixing bowl until combined.
Spread 90 g of finely chopped pecans onto a flat dish.
Dip each fillet into the egg mixture to coat, then dredge in the pecans, pressing the nuts firmly into the flesh to create an even layer.
Heat 15 ml (1 tbsp) of vegetable oil in a large nonstick skillet over medium-high heat.
Place fillets in the skillet and sear for 2 minutes per side until the coating is browned and the fish is opaque, adding remaining vegetable oil as needed.
Remove the fillets from the pan and place them on a warm plate.
Wipe the skillet clean with paper towels.
Add 30 ml olive oil and 30 g butter to the skillet over medium heat; cook until the butter foams and turns a light brown color.
Stir in 15 ml of lime or lemon juice.
Pour the citrus butter sauce over the fish and garnish with 9 g of chopped cilantro or parsley.
Chef's Notes
- For an extra crisp pecan coating, lightly toast the finely chopped pecans in a dry skillet before dredging the fish. This enhances their flavor and texture.
- Ensure your skillet is adequately preheated before adding the fish. A hot pan is crucial for achieving a golden-brown crust on the pecans and preventing the flounder from sticking.
- When searing the flounder, resist the urge to move the fillets too much. Allow them to develop a good crust on one side before flipping to ensure even cooking and prevent breakage.
- To achieve a perfectly browned butter (beurre noisette) for the sauce, use a lighter-colored pan. This will help you visually gauge the color change from foaming butter to golden-brown.
- Taste and adjust the seasoning of the citrus butter sauce before drizzling it over the fish. The acidity of the citrus and the richness of the butter should be balanced.
Storage
Refrigerator: 2 days — Store in an airtight container; pecans will lose crispness.
Reheating: Reheat in a skillet over medium heat to maintain pecan texture.
