Nut-Crusted Sole with Citrus Salsa

Nut-Crusted Sole with Citrus Salsa
Photo by James Carrier


  • 1 cup panko (Japanese bread crumbs) or fresh bread crumbs
  • Vegetable oil
  • 1 large egg, beaten with 1 tablespoon water
  • Orange juice (if needed)
  • Citrus salsa
  • 1 cup cashews or pecans
  • ½ teaspoon fresh-ground pepper
  • + 3 more ingredients
    • ½ teaspoon salt
    • 1 ½ pounds petrale or other sole fillets (cut in half if very large), rinsed
    • Juice from 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...

View full recipe at My Recipes


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