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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 518 kcal
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 46 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1154 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 139 mg
- Potassium
- 419 mg
- Calcium
- 66 mg
- Iron
- 1.3 mg
- Magnesium
- 62 mg
- Phosphorus
- 520 mg
- Zinc
- 1.8 mg
- Vitamin A
- 144 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 5.0 mcg
- Vitamin E
- 5.3 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 2.0 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.13 mg
- Niacin
- 2.1 mg
- Folate
- 24 mcg
- Water
- 175 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Pecan coating falls off the fish
Cause: Fish was too wet or pecans were not pressed firmly enough.
Fix: Cannot be fixed once in the pan; serve with pecans on top.
Prevention: Pat the fillets dry with paper towels before seasoning and press the nuts firmly into the egg wash.
Pecans burn before fish is cooked
Cause: Pan temperature is too high.
Fix: Reduce heat immediately and add a small amount of fresh oil to cool the pan surface.
Prevention: Maintain medium-high heat and do not leave the pan unattended.
Cultural Context
This dish showcases a classic American approach to seafood, particularly popular in regions with access to fresh fish and abundant nut harvests. The combination of pan-searing and a simple pan sauce is a staple in American home cooking and restaurant kitchens, offering a quick yet elegant way to prepare delicate white fish.
