Pecan Crusted Rockfish with Honey-Dijon Sauce

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Submitted by Noah Schlossberg

This is a dish I created while in college at Auburn University. I would spend my summers in Maryland filling the freezer with rockfish fillets. Then when I would go back to school in the fall, I would pick up some local Alabama pecans to make this dish for my friends.

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​​Directions​

1. Place fish filets in buttermilk and refrigerate for 1-3 hours. This helps to neutralize any “fishy” flavors.
2. Combine lemon juice, honey, dijon mustard, salt and pepper in a bowl.
3. In another bowl, combine pecans, bread crumbs, lemon zest, and salt and pepper.
4. Drain filets from buttermilk and place the fillets in the honey dijon sauce for up to 5 minutes.
5. Remove filets from the sauce and bread them in the pecan/bread crumb mix, coating on all sides. You may have to press the breading into the fish for better adherence.
6. Melt several tablespoons of butter in a cast iron pan.
7. Fry fish in butter until browned on one side, about 4 minutes.
8. Gently flip the filet and finish cooking, anywhere from 4-6 minutes depending on the thickness of your filet.