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To make coating the fish neater and easier, use one hand for flouring and coating with nuts, and the other for dipping in the egg.

Martha Stewart Living, August/September 1993

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Yield:
Serves 8
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Ingredients

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Directions

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  • Preheat oven to 450 degrees. Grind pecans in a food processor with on-off pulses, leaving some larger pieces intact and some of the pecans almost a powder. Spread on a plate, and set aside.

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  • Mix flour with salt, pepper, and cayenne to taste. Spread out on a plate. Whisk together egg and milk in a shallow bowl.

  • Rinse fish, and pat dry. Coat with seasoned flour, shaking off excess. Dip in egg mixture, letting excess drip off. Firmly press on pecans, coating fish completely.

  • Arrange fillets on a baking sheet, being careful not to overlap. Place in oven, and bake for 15 minutes.

  • While fish is baking, wash greens, allowing a little moisture to cling to leaves. Tear into medium-size pieces, and place in a large pot. Sprinkle with salt, cover, and cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until greens are wilted and bright green. Season to taste with lemon juice and black pepper.

  • Place a serving of greens on each of eight plates, and lay a fish fillet on top. Spoon a few tablespoons of chutney on each fillet, and serve immediately.

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1 Ratings
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  • 3 star values: 1
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