Pecan Crusted Sole |
Pecans and fish have a natural tendency to go together. It might be the crunch of the pecans against the soft texture of the fish. Don't really know, but we love it! |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Pecan Crusted SoleFull flavored seafood at its bestSole is a "flat fish" meaning that have a flat body, usually lie flat on the bottom of the ocean, have both eyes on one side of their heads and are bottom feeders. If you like, feel free to substitute the sole with founder. Talk about tender good eatin'. 12 ounces fresh sole or flounder
This recipe yields 4 servings. Rinse and pat dry the fish with paper towels. Set aside. For the sauce, combine the mayonnaise, mustard and honey. Apply to one side of the fish and sprinkle the fish with the pecans and 2/3rds of the parsley. Roll up the fish and secure with soaked toothpicks. Make a 12" by 12" Go fire up your grill for a medium-hot heat. When ready make an even layer of coals. Gas grill guys, simply pre-heat the grill and then turn down to medium. Place the foil with the fish on it over the fire and grill fish until it gently can be flaked easily with a fork. Brush the fish 1/2 way through the cooking process for more flavor. Do not brush at the end of cooking as there may still be some bacteria in the sauce that needs to be fully cooked. Remove, garnish with extra parsley and serve. If you have some extra pecans, sprinkle some over the fish also before serving. |
