PAN-FRIED FISH W IT H PEPPERS A N D PECANS
1
lb. thin white fish fillets
(such as trout, tilapia, or
catfish), skinned if desired
/3
cup all-purpose flour
'/4
tsp. salt
6
Tbsp. butter
1
Tbsp. brown sugar
V2
cup chopped pecans
Vi
of a red sweet pepper, cut in
strips
Vs
tsp. cayenne pepper
Juice from one small lime
Green onions, sliced
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.
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