Saturday, July 13, 2013

Pecan-Crusted Turbot

This is a great option for a quick and easy dinner that's a little bit different. I strongly recommend not passing on the soy-orange sauce even though it increases the work involved a bit. The recipe makes about 2/3 cup though, so feel free to scale down unless you want leftovers. The recipes notes suggest any flatfish as a good substitute, so I made this with sand dabs.

One year ago: Smoked and Fresh Salmon en Chemise
Two years ago: Cashew Chicken with a Cilantro Sauce
Three years ago: Lime Flavoured Rice with Yellow Split Peas

Pecan-Crusted Turbot (from Fish Without a Doubt)

2 cups pecans
2 large egg whites
4 (4 - 5 ounce) pieces turbot fillet
coarse salt and freshly ground pepper
1/2 cup flour
vegetable oils
4 oranges, peeled and cut into segments
Soy-Orange Sauce
2 cups orange juice
1 tsp soy sauce
4 tbsp unsalted butter, cut into pieces

1. To make sauce, pour orange juice into a wide saucepan and boil over high heat. Lower heat to a simmer and reduce to 1/3 cup. Scrape orange juice into a small saucepan and add soy sauce. Bring to a boil over medium-high heat and whisk in butter, piece by piece. Set aside.
2. Meanwhile, grind nuts in food processor in batches to fine meal. Pour into shallow bowl.
3. Beat egg whites in separate shallow bowl until frothy.
4. Season turbot on both sides with salt and pepper. Dredge in flour and pat off excess. Dip in egg whites and then nuts.
5. Heat medium skillet over medium heat (you may need 2 to fit the fish). Pour in a bit of oil. Cook fish for 2 1/2 minutes on first side or until nicely browned and another 1 1/2 minutes on the other side.
6. Serve fish garnished with orange and a drizzle of soy-orange sauce.

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