Nut-Crusted Sole with Citrus Salsa
Nut-Crusted Sole with Citrus Salsan is a dairy free recipe with 6 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 9g of protein, and 25g of fat. If you have petrale, juice from citrus salsa, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Measure juice from citrus salsa. If needed, add orange juice to make 1/3 cup.
Place fillets of sole in a heavy zip-lock plastic bag and pour in juice. Seal bag and chill for 15 minutes.
Meanwhile, in a blender or food processor, pulse cashews until finely ground. In a shallow bowl, mix nuts with panko, salt, and pepper.
Pour 2 tablespoons oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, lift fillets from juice. Dip each in egg, then in cashew mixture to coat. Working in batches, place fillets in a single layer in pan (do not crowd). Cook until browned on the bottom, about 2 minutes; turn with a wide spatula and cook until other side is browned and fish is opaque but still moist-looking in center (cut to test), about 2 minutes longer.
Drain briefly on paper towels; keep warm in a 200 oven. Repeat to fry remaining fish, wiping out pan with paper towels and adding 2 tablespoons oil between batches.
Transfer fillets to plates and top with citrus salsa; serve at once with remaining salsa alongside.