Ingredients:
4 4-5 oz. fish fillets (or boneless, skinless chicken breasts)
1/2 cup finely chopped pecans
1/2 cup dried bread crumbs
Salt and pepper to taste
1-2 tablespoons pecan oil
Directions:
Season fillets and set aside. Combine pecans and bread crumbs and press into fillets. Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired. Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet.
Orange Sauce
2-3 tablespoons pecan oil
2 tablespoons fresh basil, chopped
1 cup orange juice
1/4 cup skimmed evaporated milk
Salt and butter to taste
Heat pecan oil in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.
Servings: 4
