Pecan Crusted Fish & Salad with Strawberry Vinaigrette - Chef Matt Recipe

Here's my nephew Chef Matt's Pecan Crusted Fish & Vegan Spinach Salad with a Strawberry Vinaigrette. Visit my cooking blog for photos & the recipe: http://the99centchef.blogspot.com/2013/05/chef-matts-pecan-crusted-fish-spinach.html

Ingredients for Pecan Crusted Fish
2-4 Fish Fillets - best to use a firm fish like catfish, salmon, halibut, swordfish, bass, cod, or almost any local catch.
1 cup Pecans - roughly chopped and crushed to the size of bread crumbs.
1/4 cup Flour
1 tablespoon Oil - per fish fillet, or as needed for sauteing fish.
1 teaspoon Butter - per fish fillet, optional. For a lighter meal, okay to leave it out.
Salt and pepper to taste.

Spinach Salad with Strawberry Vinaigrette Ingredients
5 Strawberries - Large, quartered or roughly chopped.
1/4 Vnegar - any type, Chef Matt used red wine vinegar.
1/4 Water
1 cup of Olive Oil - It's okay to use half the amount for a lighter vinaigrette.
1/2 teaspoon Sugar - or favorite sweetener
1 bunch of Spinach - Clean spinach if necessary. Set greens aside until the fish is cooking.

Directions for Strawberry Vinaigrette
Remove green tops from strawberries. Quarter or roughly chop them.

Add to a pot along with 1/4 cup each of water and vinegar, and 1/2 a teaspoon of sugar. Low boil over medium heat until strawberries are soft, about 3-5 minutes.

You can let the strawberry mixture cool down for a couple of minutes, then add to the blender. Pulse blend until smooth.

Now bring it all together by slowly adding a cup of olive oil while blending. This will emulsify and create a thick soup-like salad dressing. For a lighter vinaigrette, it's okay to use half the amount of oil. Set aside in the refrigerator until ready to serve.

Directions for cooking Pecan Crusted Fish
Crush 1 cup of pecans. You can easily place pecans in a plastic bag and use a hammer, rolling pin, or like Chef Matt, the bottom of an empty (beer) bottle. Okay to use a food processor or blender, just be careful not to pulverize pecans into powder. Pieces should be similar to bread crumbs when done.

Add a 1/4 cup of flour to crushed pecans. Mix well.

Add a tablespoon of oil to a frying pan over medium/high heat.

If fish fillets are too dry, do a quick rinse with water to moisten them, so the pecan mix will stick to fillets. Sprinkle with salt and pepper to taste.

Press the fish fillet onto a plate of pecan coating. Add fillet to hot pan -- okay to add a few fillets to fill the pan. Chef Matt just coated one side of the fish, but you could do both, for extra flavor.

Allow the pecans-coated fish to saute for a minute before moving the fillet -- this allows time for the coating to stick to the fillet and not the pan. After a minute check to see that the pecans are nicely browned, then flip the fillet and cook on the other side for another minute or two. Add a pat of butter for a luscious finish -- this is optional of course if you want to keep it lighter.

Cooking time will vary depending on how thick the fish fillet is, or how well done you like your fish.

While the fish is cooking, time to finish the Spinach Salad with Strawberry Vinaigrette. drizzle on the cooled Strawberry Vinaigrette over the Spinach Salad. Add as much as you like, about 2 tablespoons per salad. Mix well.

When Pecan Crusted Fish is done, place it on the Spinach Salad. Drizzle on some of the Strawberry Vinaigrette and chow down!

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