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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If necessary, cut into serving-size pieces. Set aside. In a shallow dish, combine flour and salt. Dip fish into flour mixture to coat.
In a large skillet, melt 3 tablespoons butter over medium-high heat. Add fish in a single layer. Reduce heat to medium. Cook for 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once. Remove fish from the pan. Cover and keep warm.
Wipe out the pan. Add the remaining 3 tablespoons butter and melt over medium heat. Add brown sugar, stirring until dissolved. Stir in pecans, red pepper strips and cayenne. Cook and stir over medium heat for 3 to 4 minutes or until pecans are lightly toasted and pepper strips are crisp-tender. Remove from the heat. Stir in lime juice. Spoon pecan mixture over the fish. If desired, top with green onions.