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This pecan-crusted, pan-seared fish with bourbon sauce is a light, easy, healthy way to do fish. I like to cook but I'm the kind of person who doesn't like to spend hours and hours in the kitchen. I love recipes that would be fast, easy, and be ready for me like a snap of the finger.
To complete this recipe, you're going to make at least two things which are the pecan-crusted fish and the bourbon sauce, and you may need a side dish like rice or veggies. It sounds a lot for one meal, right? Nah-oh, it's not! If I can do it and feel like it's easy-peasy, and yes, I promise that you'll feel the same.
Let's cook the fish and make the sauce
To make the pecan-crusted fish fillet, you only need 6 ingredients. First, fish fillet (I choose Swai fish fillet, and to be honest I think you can use almost any type of light, flaky, white fish). Clean those filets and dap them with paper towels. Next, you mix salt, garlic powder, black pepper, and pecan crust; then you put the mixture on the fillets, coat them real good. Heat the non-stick pan at medium heat, add the olive oil and cook the fish for about 4-5 minutes for each side.
Alright, it's time to make the bourbon sauce while you let the fish cooking. Again, you only need 7 ingredients for the sauce. You'll need minced shallot, minced garlic, lemon juice, orange juice, butter, Sriracha sauce, and BOURBON! Recommend to use all fresh ingredients!! (Please don't use the ones from the bottle, otherwise, your sauce will lack the scent and aroma from the fresh herbs and fruit.) I minced the shallot and garlic, and also squeeze the lemon and orange to get the juice. First, melt the butter then add shallot and garlic. Let them cook on medium heat until the shallot and garlic colors changed. Then add the juices and Sriracha, wait until the sauce boil then add Bourbon and let the sauce boil for a minute or two then turn off the stove.
** I sauteed asparagus and seasoned it with salt, pepper, and garlic powder, and served it as a side dish**
Pecan Crusted Pan Seared Fish with Bourbon Sauce
- non-stick pan
- small sauce pan
Pecan-crusted fish fillet
- 32 oz catfish Swai fish fillet is what we used, about 6 fillets
- ½ tablespoon salt
- ½ tbsp garlic powder
- ½ teaspoon black pepper
- 1 cup pecans pecan flour
- olive oil to coat the pan
- 2 shallots minced
- 1 clove garlic mince
- ¼ cup lemon juice
- ½ cup orange juice
- ½ cup unsalted butter
- ¼ cup bourbon
Pecan-crusted fish fillet
- Wash and clean the fish fillet then dap it with paper towels
- Mix salt, black pepper, garlic powder, and pecan crust together very well
- Sprinkle the mixture on the fillets, make sure they're all coated.
- Add olive oil to a non-stick pan on medium heat, wait until the oil is hot then add the coated fish fillet. Cook the fish for about 4-5 minutes on each side. And let's make the sauce while the fish is cooking
- Add butter to a small saucepan, heat it up on medium heat. Once the butter melted, add minced shallot and garlic. Cook the shallot and garlic until the color changes to a light golden brown.
- Add lemon juice, orange juice, and Sriracha sauce into the pot. Let's the sauce cook.
- Add the Bourbon when the sauce is boiling, let it's cooked for a minute or two then turn off the stove, and your Pecan-crusted pan-seared fish with Bourbon sauce is ready to serve!
If you like fish as an entree, try one of these.
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