Name: Pecan Crusted Fish With Kale Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PECAN CRUSTED FISH; 4 (6 oz.) portions lingcod, Pacific halibut, or yelloweye rockfish; 1 cup pecans; 3 tablespoons finely grated parmesan cheese; 1 teaspoon salt; ½ teaspoon ground black pepper; 2 eggs; Extra-virgin olive oil; KALE COLCANNON; 2 ½ lbs. Yukon gold potatoes, peeled and chopped; 6 tablespoons butter; 1 bunch lacinato kale; 2 leeks; ½ cup whole milk; 1 ½ teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; Fresh chives for serving, optional

Golden, Crisp Fish With Creamy Potatoes

This recipe for pecan-crusted fish is a delectable balance of crunch and flavor. Fillets of mild white fish are coated in a dusting of parmesan and pecans, then pan-fried until golden. The fish is served with a kale colcannon, an Irish-inspired dish made with creamy potatoes mashed together with cooked kale and softened leeks. A sprinkle of fresh chives adds a final pop of color and flavor to this cozy, refined dish.

The pecan-crusted fish can be made with a delicate white species of Alaskan fish like lingcod, or a heartier variety like Pacific halibut or yelloweye rockfish. If you don’t have pecans in your kitchen, try experimenting with walnuts of pistachio instead.

Print Recipe

Pecan Crusted Fish With Kale Colcannon

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

30 minutes

Total time

45 minutes

Yield

4 servings

Ingredients

PECAN CRUSTED FISH
4 (6 oz.) portions lingcod, Pacific halibut, or yelloweye rockfish
1 cup pecans
3 tablespoons finely grated parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
2 eggs
Extra-virgin olive oil
KALE COLCANNON
2 ½ lbs. Yukon gold potatoes, peeled and chopped
6 tablespoons butter
1 bunch lacinato kale
2 leeks
½ cup whole milk
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Fresh chives for serving, optional

Instructions

1. Bring potatoes to a boil over high heat, then reduce to medium and simmer until fork tender. Drain and return to the pot when done cooking.

2. Meanwhile, gently pat the fish dry with a clean kitchen towel or paper towel. Season with salt and pepper.

3. In a food processor, pulse together pecans and parmesan until finely chopped. Transfer to a shallow dish. Whisk the eggs in a separate shallow bowl.

4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. While oil heats up, dip each fillet into egg, then into the pecan mixture, coating all sides. Carefully lower the fillet into the skillet and cook for 4 to 6 minutes per side until golden brown.

5. Wipe the skillet clean and melt the butter. Remove the ribs of the kale and cut into small pieces. Chop the leeks as well and add both the kale and leeks to the melted butter. Stir and cook until wilted. Season with salt, pepper, and garlic powder.

6. Pour the milk over the cooked potatoes in the pot and mash until smooth and creamy. Once mashed, add the cooked kale and leeks. Stir to combine.

7. Place a serving of the colcannon on a plate and add a fillet of the pecan-crusted lingcod on top. Top with fresh chives, if desired.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pecan Crusted Fish With Kale Colcannon

Golden, Crisp Fish With Creamy Potatoes

Pecan Crusted Fish With Kale Colcannon

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