Pecan-Crusted Fish Tacos with Pineapple Salsa
- Combine the soy sauce, brown sugar, beer, and minced garlic in a glass loaf pan or small casserole. Add the fish and marinate for no more than 1 hour.
- Combine the chopped pecans, flour, salt, and pepper on a plate. Firmly press all sides of the fish into the pecan mixture to coat well.
- Preheat the oven to 400°F.
- Heat a cast-iron skillet over high heat for 20 seconds. Add the olive oil and butter and heat until the butter is melted and bubbling.
- Reduce the heat to medium high, and add the fish fillets to the pan. Cook on one side for 1–2 minutes until the nuts are golden brown.
- Flip fish over, place the entire frying pan in the oven, and bake for 3–4 minutes more or until the fish is firm but still springy.
- Serve on a flour tortilla with Pineapple-Mint Salsa or Ancho Chili-Margarita Mayonnaise.
Tina Wasserman is the author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families and is a visiting lecturer and scholar-in-residence throughout the country. She serves on the boards of ARZA and URJ Camp Newman, and is a member of Temple Emanu-El in Dallas, TX. Her recipes can be found at Cooking and More and throughout ReformJudaism.org, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.
- Never fry in just butter, because it has a tendency to burn. Use half the amount of butter called for in a recipe, and substitute olive oil for the difference. This will give your food a higher smoking point so it won’t burn and you will still have the flavor of butter.
- Never use salted butter for frying under any circumstance, as it will burn even faster and the salt will pull moisture out of the environment and cause more splattering.
- Mexican mint marigold grows in warmer climates but tastes very similar to tarragon, for an easy substitution. Basil could be used as well.