Pecan-Crusted Fish Fillets

 

1

cup finely chopped pecans (not ground)

1/4

cup dry bread crumbs

2

teaspoons grated lemon peel

1

egg

1

tablespoon milk

1

pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick

1/2

teaspoon salt

1/4

teaspoon pepper

2

tablespoons vegetable oil

Lemon wedges

• 1 Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
• 2 Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
• 3 Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.