Nut-Crusted Sole with Citrus Salsa

Nut-Crusted Sole with Citrus Salsa Recipe
James Carrier

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 362
Caloriesfromfat 52 %
Protein 28 g
Fat 21 g
Satfat 4 g
Carbohydrate 15 g
Fiber 0.4 g
Sodium 438 mg
Cholesterol 90 mg

Ingredients

Juice from citrus salsa
Orange juice (if needed)
1 1/2 pounds petrale or other sole fillets (cut in half if very large), rinsed
1 cup cashews or pecans
1 cup panko (Japanese bread crumbs) or fresh bread crumbs
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
Vegetable oil
1 large egg, beaten with 1 tablespoon water

Preparation

1. Measure juice from citrus salsa. If needed, add orange juice to make 1/3 cup. Place fillets of sole in a heavy zip-lock plastic bag and pour in juice. Seal bag and chill for 15 minutes.

2. Meanwhile, in a blender or food processor, pulse cashews until finely ground. In a shallow bowl, mix nuts with panko, salt, and pepper.

3. Pour 2 tablespoons oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, lift fillets from juice. Dip each in egg, then in cashew mixture to coat. Working in batches, place fillets in a single layer in pan (do not crowd). Cook until browned on the bottom, about 2 minutes; turn with a wide spatula and cook until other side is browned and fish is opaque but still moist-looking in center (cut to test), about 2 minutes longer. Drain briefly on paper towels; keep warm in a 200° oven. Repeat to fry remaining fish, wiping out pan with paper towels and adding 2 tablespoons oil between batches.

4. Transfer fillets to plates and top with citrus salsa; serve at once with remaining salsa alongside.