Pecan Crusted Flounder In Gingered Beurre Al'orange
1 lb flounder fillets (4 fillets)
1/3 cup flour
1 tsp Garlic Powder
2 eggs, lightly beaten
2 tsp water
1 1/4 cup panko
1 1/4 cup pistachios, cashews, macadamias or pecans, ground
1 TB dried parsley
1 tsp dried
salt and pepper
1 recipe - Gingered Beurre al'orange
Mix the Pecans and panko with dried parsley and place in a shallow baking dish.
Mix flour and garlic powder and place on a plate.
Lightly beat eggs with 2 tsp water in a bowl.
Pat fillets dry with a paper towel.
Season with salt an pepper.
Dredge in flour mixture, then egg wash, then in Panko/Nut mix pressing lightly to assist with adherence.
Heat olive oil in a large skillet or saute pan over medium heat.
Saute the filets for about 2-3 minutes per side until golden brown.
Add more oil as needed.
As each fillet it cooked, drain on a cooling rack over a rimmed baking sheet.
Place fillet on bed of thin sliced oranges and drizzle with Gingered Beurre al'orange
Garnish with another slice of orange and maybe sprinkle plate broken Pecans.
Pairs Well With
I tried this with 4 different nuts... Pistachios, Pecans, Cashews, and Macadamia nuts. All of them were delicious, however, the Pecan crust was the best with the gingered beurre al'orange... The macadamia would have been great with lemon instead of orange... The pistachio needed a standard Beurre Blanc in my opinion. The Cashew? Well, it was good all by itself... But I could see it pairing well with either ginger and key lime or ginger and makrut lime butter or even the saffron sauce (which is really a Beurre blanc with saffron and lime leaves added) that I use on scallops (Although I am not so sure about wasting saffron on something like flounder)