Pecan Crusted Fluke

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This fish dish has a crusty topping made from pecans and other ingredients, plus a delicious lemon butter sauce. Watch as Executive Chef Greg Richie of Soco restaurant in Orlando shows us how he prepares Pecan Crusted Fluke with a Lemon Butter Sauce.

INGREDIENTS

FISH

4 6 oz. Fluke filets, skinned & deboned
1 cup pecans, lightly chopped
½ cup unsalted butter, softened
6 oz. panko
1 teaspoon salt
¼ teaspoon pepper

LEMON BUTTER SAUCE

¼ cup white wine
¼ cup white vinegar
2 tablespoon shallot, minced
⅓ cup heavy cream
8 oz. butter, unsalted, diced into small cubes
¼ teaspoon salt
⅛ teaspoon white pepper
1 lemon, juiced

INSTRUCTIONS

Mix the pecans and other topping ingredients in a mixing bowl. Reserve.
For the sauce - in a small saucepan, reduce vinegar, wine & shallot until thick and tight.
On medium heat, slowly add butter piece by piece, whisking constantly until smooth and emulsified.
Add lemon juice.
Strain sauce and reserve.
Preheat a non-stick pan to medium heat.
Season fish. Spread pecan mix over top half of fish.
Place fish in pan until pecan crust becomes golden brown.
Turn fish over and continue cooking until just cooked through.
Serve with rice or other starch and vegetable of your choice. (Soco uses Carolina Gold rice and grilled okra)
Plate with rice, fish, sauce, vegetable, and your favorite garnishes.