Categories: Fish

Ingredients

• 1-1/2 pounds fresh or frozen skinless salmon fillet
• 3/4 cup finely chopped pecans
• 1/2 cup fine dry bread crumbs
• 1/2 to 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons water
• 1/3 cup all-purpose flour
• 1/2 of a 7-ounce jar roasted red sweet peppers (about 1/2 cup), drained
• 1/4 cup mayonnaise or salad dressing
• 1 tablespoon mango chutney, finely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground red pepper
• 2 tablespoons cooking oil

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Slice fish in half horizontally so that it is of nearly an even thickness (about 1/2 inch thick). Cut fish into 6 equal portions.

2. In a shallow dish combine pecans, bread crumbs, black pepper, and salt. In another dish beat together egg and water; place flour in a third dish. Coat each fish portion with flour, dip in egg mixture, and finally in pecan mixture. Place portions on a large plate; cover and chill for up to 30 minutes while preparing mayonnaise mixture.

3. For mayonnaise mixture, pat the drained, roasted peppers dry on paper towels; coarsely chop. In a small serving bowl stir together chopped peppers, mayonnaise or salad dressing, chutney, lemon juice, garlic salt, and ground red pepper. Set aside.

4. In a 12-inch nonstick skillet heat oil over medium-high heat. Add fish; cook for 3 minutes. Turn fish; cook for 3 to 4 minutes more or until fish flakes easily when tested with a fork. (Reduce heat as necessary during cooking to prevent overbrowning.) Serve with mayonnaise mixture. Makes 6 servings.

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