Pecan-Crusted Cod with Maple Cranberry Vinaigrette is an elegant and light dish, bursting with the flavors of fall. And it tastes even better with the a glass of Mer Soleil SLH Reserve Chardonnay.
It’s that funny time of year, the time of in-betweens. I’m still wearing my sandals, but I need to grab a jacket as I’m running out the door. I’m beginning to dream of cozy sweaters and hot apple cider, but I’m still enjoying tomatoes out of the garden and dinner outside. Our meals these days are indicative of this season of change. Keith is still not committing to turning on the oven each night, but we are both beginning to crave creamy soups, roasted veggies, and warm comfort food.
This Pecan-Crusted Cod is an ideal meal for that in-between time of year. It is light and easy, but gives a nod to the delicious flavors of fall. Keith created a savory herb pecan crust, choosing a white, flaky cod as a base for its meaty texture. He then created a sweet vinaigrette using maple syrup. The wilted spinach and dried cranberry accent ties it all together to form the perfect, savory bite with just the right amount of sweetness.
This meal could only be made better by the right chardonnay, and thanks to our friends at Wagner Family of Wine, we have the perfect pairing: Mer Soleil Santa Lucia Highlands Reserve Chardonnay. Its crisp, subtle citrus overtones enhance the flavors of this dish beautifully. Fall may be knocking at our door, but summer hasn’t completely left us yet. This meal was created for times like this.
A nice fall idea for the fish lovers. This recipe combines the flavors of fall including pecans and cranberries.
- 4–4oz pieces of Cod Filets
- 1 C pecan pieces
- 1/2 C bread crumbs
- 1 tsp thyme
- 1/2 tsp crushed red pepper
- 1 tsp sesame seeds
- 1 tbsp. parsley
- 1 egg
- 1/2 C flour
- 1/4 C olive oil
- 3 oz fresh spinach
- For the glaze:
- 1/2 C maple syrup
- 1 tsp coarse-ground mustard
- 1/4 C red wine vinegar
- 2 tbsp. olive oil
- 1/4 C dried cranberries
- To make glaze for fish:
- In a small mixing bowl, add maple syrup, mustard, red wine vinegar and mix. Slowly drizzle olive oil in while mixing.
- Salt and pepper to taste and then add cranberries. Allow to sit at room temperature while preparing fish.
- To prepare fish:
- Place pecans, bread crumbs, thyme, sesame seeds, parsley and crushed red pepper in a food processor and pulse into a rough chop. Do not pulse to a fine consistency.
- Place a non-stick skillet over medium high heat and add olive oil.
- To coat fish:
- Crack one egg into a shallow bowl, add 1 tbsp. water and mix
- Place flour on a plate and salt and pepper to taste.
- Place pecan mixture on a plate.
- Start by coating fish pieces in flour, then transfer to egg mixture, and then into nut mixture, pressing nut mixture onto fish.
- Place in hot skillet and cook for 2-3 minutes on each side (depending on thickness).
- Transfer to paper towel-lined plate.
- Serve by taking a drizzle of olive oil to a sauté pan, then add spinach and mix for 30 seconds. (just enough to wilt the spinach).
- Place spinach on bottom of plate, top with two pieces of fish and drizzle 2 tbsp. glaze over top of fish.
- Repeat and serve