Chef Adam Kirby’s Pecan Encrusted Flounder On Mixed Green Salad

INGREDIENTS PECAN CRUST:

• 1/2 cup toasted pecan

• 1 cup panko or day old bread toasted

• 1 tbl all purpose flour

• Teaspoon salt

1. Add all ingredients to a Cuisinart or Robo coupe

2. Blend well

3. Season fish with salt and pepper, dredge in crust

4. Pan fry until tender

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INGREDIENTS BLUEBERRY BASIL VINAIGRETTE:

•1 c blueberry

•1/2 c chopped basil

•1 cup red wine vinegar

•2 cup salad oil

•Teaspoon salt

•Two clove garlic

•One shallot

1. Add all ingredients to a blender, except the oil .

2. Blend and slowly add oil.

Can be kept in refrigerator for two weeks.