I usually skin mine and cut the red meat out of the center line.
Try this.
put pecans in blender or coffee grinder. Grind into small pieces.
Mix pecans 50/50 with grated parmesian cheese.
Add black pepper to taste.
Make a wash using 1 egg and a little water. Mix thouroughly.
Dip fillet into wash and then into cheese/pecan mix. Press to get a good coating on both sides of fish.
Put about a silver dollar sized amount of olive oil in a non stick skillet and fry fish on medium/high. Takes about 3-5 minutes per side.
Just before you remove the fish from the skillet, squeeze the juice of 1/4 lemon into pan and quickly cover as the juice flashes to steam. Remove fillet 30 seconds later and serve.
