Pecan and cranberry crusted rockfish

I was after sole at the store today, but the rockfish fillets were on sale so I decided to give that a try instead. When I make sole I wrap it around bacon and asparagus and poach it in white wine, but rockfish is really different. So I worked with what I had, and this is what we got. We liked it. Rockfish apparentely doesn't have much flavor and I think this might work better with whitefish, but we did enjoy it quite a bit.

Pecan and cranberry crusted rockfish

Origin: me
Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 3-4

Ingredients
• 1 lb rockfish fillets
• 1 egg
• 1 tsp milk
• salt and pepper
• flour
• 1 cup fresh cranberries
• 1 cup pecans
• olive oil
• butter

Directions
1. Combine egg and oil in a shallow bowl. Beat lightly.
2. Combine pecans and cranberries in food processor and pulse until finely chopped.
3. Mix flour, salt, and pepper to a third shallow bowl.
4. Dredge fish in flour, then egg, then cranberry and nut mixture until well coated.
5. Heat oil and butter in a pan over medium high heat. Fry fish 4 minutes to a side until browned on the outside and opaque on the inside.

I served it with lightly steamed asparagus over wild rice, a lemon wedge, and pomegranate seeds. It makes a pretty Christmas meal.