Fish in Spicy Pecan Sauce
Elevate your seafood game with this irresistible Fish in Spicy Pecan Sauce, a bold and flavorful dish that perfectly balances tender white fish fillets with a rich, creamy, and nutty sauce. Lightly seasoned and pan-seared until golden, the fish is complemented by a luscious pecan-infused sauce spiced with red chili flakes and smoked paprika, creating a symphony of smoky heat and creamy decadence. A splash of fresh lemon juice brightens the flavors, while toasted pecans add a delightful crunch. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or elegant entertaining. Serve it over steamed rice, fluffy mashed potatoes, or your favorite roasted vegetables, and garnish with freshly chopped parsley for a stunning presentation that tastes as good as it looks.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or haddock)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.75 cup pecans
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon smoked paprika
- 0.75 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse and pat dry the fish fillets. Season both sides with salt, black pepper, and garlic powder.
Place the flour on a shallow plate. Lightly dredge each fillet in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until golden brown and fully cooked. Remove the fish from the skillet and set aside on a plate. Keep warm.
In the same skillet, add the butter and let it melt over medium-low heat. Add the pecans and toast them for 2-3 minutes, stirring frequently to avoid burning.
Add the red chili flakes and smoked paprika to the pecans, stirring to combine. Cook for 1 minute to release the flavors of the spices.
Pour the heavy cream into the skillet and stir well. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.
Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
Return the cooked fish fillets to the skillet and spoon the spicy pecan sauce over the top. Cook for 1-2 more minutes to warm the fish through.
Garnish with freshly chopped parsley and serve immediately. Pair with steamed rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 3.6 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
