Nut-Crusted Sole with Citrus Salsa
More From Sunset
Amount per serving
- Calories: 362
- Calories from fat: 52%
- Protein: 28g
- Fat: 21g
- Saturated fat: 4g
- Carbohydrate: 15g
- Fiber: 0.4g
- Sodium: 438mg
- Cholesterol: 90mg
- 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
- 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.
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