Nut-Crusted Sole with Citrus Salsa

Nut-Crusted Sole with Citrus Salsa
Photo by James Carrier

Ingredients

  • 1 ½ pounds petrale or other sole fillets (cut in half if very large), rinsed
  • 1 ½ pounds petrale or other sole fillets (cut in half if very large), rinsed
  • ½ teaspoon salt
  • ½ teaspoon salt
  • ½ teaspoon fresh-ground pepper
  • ½ teaspoon fresh-ground pepper
  • 1 cup cashews or pecans
  • + 13 more ingredients
    • 1 cup cashews or pecans
    • Citrus salsa
    • Citrus salsa
    • Orange juice (if needed)
    • 1 large egg, beaten with 1 tablespoon water
    • Orange juice (if needed)
    • Vegetable oil
    • 1 large egg, beaten with 1 tablespoon water
    • Vegetable oil
    • Juice from citrus salsa
    • 1 cup panko (Japanese bread crumbs) or fresh bread crumbs
    • Juice from citrus salsa
    • 1 cup panko (Japanese bread crumbs) or fresh bread crumbs

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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