Rich toasted nuts add pizzaz to mild fish

When spring starts getting busy, we don’t want to spend hours in the kitchen. But we still want to eat delicious things. The beauty of this recipe is its simplicity.

Just about any kind of fish will do. I do like one that is a little less oily for this recipe like cod or snapper. A variety of nuts can be used, but I really like the flavor of toasted pecans.


For each piece of fish (4 to 6 oz)
2 Tbls of chopped toasted pecans
½ Tbls mayonnaise (binding agent – egg can be used or you may grind ½ pecans in to paste and mix)
½ Tbls butter
pinch S & P

Warm a sauté pan (with lid) on medium high heat add a little olive oil.

Lay fish in pan “nice” side down, cook till golden brown, turn over and lay topping on fish.

Cover and finish cooking fish, remove fish from pan, turn heat up drop in butter and swirl around pan, cook until it begins to foam, just turning brown.

Pour over fish, if you wish you could use a white wine instead of the butter for a “less” fat version. This dish can be a little rich so I like to serve it with steamed vegetables and a nice Jasmin rice.