Sole With A Pecan-Oat Crust

1 1/3 cups pecan halves
2/3 cup old-fashioned rolled oats
2 Tbsps. yellow cornmeal
1/2 tsp. salt
2 egg whites
1 lb. sole or flounder fillets
4 tsps. vegetable oil

In a food processor or blender, combine the pecans, oats, cornmeal and
salt. Process to form a medium-coarse meal, with bits of pecan no larger
than a grain of rice. Spread the mixture on a flat plate.
Beat the egg whites in a soup plate or shallow bowl until foamy. Pat
fillets dry. One at a time, dip each fillet in egg white, then in the
pecan mixture, pressing lightly to coat evenly on all sides.
Heat 2 tsps oil in a large nonstick skillet over medium-high heat. Add as
many of the fillets as will fit without crowding. Cook until golden brown
and just cooked through, about 2 to 3 minutes per side. Repeat with
remaining fillets, adding more oil as necessary. Serve with rice pilaf or
tossed green salad.

Makes 4 servings.
Calories 263, Carbs 9 g. Fiber 2 g.


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