Pan-Fried Fish with Peppers and Pecans

Pan-Fried Fish with Peppers and Pecans + enlarge image
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18 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
15 mins
Cook:
9 mins
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Pan-Fried Fish with Peppers and Pecans

Ingredients
1
pound thin white fish fillets (such as trout, tilapia, or catfish), skinned if desired
1/4
teaspoon salt
6
tablespoons butter
1/2
1/2
of a red sweet pepper, cut in strips
1
tablespoon brown sugar
1/8
teaspoon cayenne pepper
 
Juice from one small lime
 
Green onions, sliced

Directions

  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 a 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. If desired, top with green onions.

Nutrition Facts

(Pan-Fried Fish with Peppers and Pecans)
    Per serving:
  • 364 kcal cal.,
  • 24 g fat
  • (10 g sat. fat,
  • 4 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 97 mg chol.,
  • 268 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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