Pecan-Crusted Fish with Dijon Cream Sauce
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup raw pecan pieces
- 1/2 cup grated Parmesan cheese
- 4 tablespoons olive oil or pecan oil
- 5 white fish filets, like mahi mahi
- Dijon Cream Sauce (Optional)
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 2 tablespoons minced shallot (about 1/2 large shallot)
- 1/3 cup white wine*
- 1/2 cup chicken stock
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons capers
- 1/2 cup heavy cream
- 2 tablespoons chopped parsley, as garnish
- Prepare your dredging station by adding the all-purpose flour, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, onion powder, and garlic powder to a shallow bowl; whisk to combine. In a second shallow bowl, add the eggs; slightly beat using a fork. Add the pecans to the bowl of a food processor and pulse until the pecans resemble a fine crumb. Add the ground pecans to a third shallow bowl, along with the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Heat oil in a large cast-iron pan over medium heat.
- While the skillet is heating, dip each filet in the flour mixture until lightly coated on both sides, and then dip in the egg mixture, allowing the excess to drip off. After that, dip in the pecan mixture, pressing the mixture onto each side, making sure each filet is thoroughly coated.
- Gently place the filets in the hot oil. Cook on each side for 4 minutes, or until golden brown. Season with a pinch of kosher salt immediately after flipping, and do the same on the other side after you remove the filets from the hot oil and transfer them to a wire cooking rack.
- If you’re making the Dijon cream sauce: Turn the heat down to medium low. Using a paper towel, wipe out the cast iron pan to remove any pecan bits. Add the butter to the pan. Once butter is melted, add garlic, shallots, and a pinch of salt. Cook, stirring constantly, until the shallot is translucent and the garlic is aromatic, about 2 minutes. Add the white wine to the pan and allow to reduce by half, about 1 minute. Stir in the chicken stock, whole grain mustard, Dijon mustard, and capers. Allow the mixture to gently bubble for 2 minutes. Stir in the cream. Allow the mixture to reduce and thicken, about 3 minutes. Season with salt and pepper to taste.
- Drizzle the cream sauce over the filets, if desired, and serve immediately. Garnish with chopped parsley
Recipe Notes:*If you prefer not to use wine, substitute equal parts chicken stock.
Encrust mahi mahi with pecans for a flavorful and nutritious crunch. If you’d like, serve it with a creamy Dijon sauce for a delectable weeknight dinner that’s done in just 30 minutes.