Pecan-Crusted White Fish with Charred Tomatoes, Red Peppers & Lemons

Pecan-Crusted White Fish with Charred Tomatoes, Red Peppers & Lemons

Serves 4

In Charleston, SC, Dave Matthews Band and crew enjoyed Chef Fiona’s Pecan-Crusted White Fish with Charred Tomatoes, Red Peppers, and Lemons. Try this recipe at home paired with Dreaming Tree Sauvignon Blanc.

Ingredients

CHARRED VEGETABLES


  • 2 red peppers
  • 2 large tomatoes, medium dice
  • 1 medium yellow onion, medium dice
  • 1 lemon, cut in half longwise and thinly sliced
  • 1 lemon, juiced
  • 4 garlic cloves, thinly sliced
  • 1/4 cup capers, rough chop
  • 1 tablespoon parsley, chopped
  • 1 tablespoon basil, chopped
  • 1 tablespoon thyme, chopped
  • 1 tablespoon oregano, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grainy mustard
  • 2 teaspoons honey
  • 1 large pinch of crushed red pepper (optional)
  • 1/3 cup extra virgin olive oil

PECAN-CRUSTED FISH


  • 1 pound thick white fish, cut in 4 portions (cod, turbot, grouper would all work)
  • 1 cup pecans, finely chopped
  • 1 pinch of cayenne
  • 1 egg, beaten
  • 1-2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions

CHARRED VEGETABLES

  1. Preheat oven to 450 degrees.
  2. Roast peppers on rack for about 15-20 minutes, until blistered and slightly blackened.
  3. Carefully remove peppers from oven and transfer to a bowl and cover with plastic or cloth until cool.
  4. Remove seeds and skins of peppers, dice peppers, and transfer to a bowl.
  5. While peppers are roasting or cooling, mix tomatoes, onions, garlic, sliced lemon, and 2 tablespoons olive oil. Roast for 15-20 minutes until edges are browned, then transfer to same bowl as diced peppers.
  6. Mix charred veggies with remaining ingredients.
  7. Season to taste. Set aside, keep warm.

PECAN-CRUSTED FISH

  1. Lower oven to 350 degrees.
  2. Drizzle oil on a baking pan.
  3. Mix finely chopped pecans, cayenne, salt, and pepper. Transfer to plate.
  4. In a separate bowl mix egg with 1 tablespoon cool water and a pinch of salt.
  5. Lightly season fish with salt and pepper.
  6. Dip top of fish filet in egg, then in pecan mix and place fish on oiled pan with pecans on top.
  7. Repeat with remaining fish.
  8. Bake for 12-15 minutes depending on thickness; a knife should pass through the fish easily.
Notes

To serve, divide charred veggie mix between 4 plates and place fish on top.