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Nut-Crusted Sole with Citrus Salsa

James Carrier
Yield Makes 4 to 6 servings


  • 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
  • Citrus salsa

Nutrition 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

How to Make It

  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.