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Pecan Crusted Fish Fillet with Lemon Sauce

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I don’t know about you, but I’ve gotten into a rut since this whole COVID thing started. Really, I've gotten into a bunch of ruts. As things start to loosen, it’s time to start brainstorming how to get out of the ruts without endangering our recovery.

The topics of what kind of ruts we’ve gotten into vary and can be really personal. I, for instance, dug a new pair of shoes out of my closet that I have yet to wear since I bought them about six months ago.

For the first six months of lockdown, I wore the same pair of sandals every day. I noticed I was doing it, but I really just didn’t care. Who was going to notice? I was working at home. When I decided I needed a solid shoe for the cooler months I went out and bought two pairs. You guessed it, I wore the same pair of solid shoes for six months. It was not until today that I dug out the other new pair and put them on. The act made me feel sort of special. A little lighter. Maybe even a little cleaner. The psychological toll of this thing has hit us all. We just need to turn inward to find out how it has affected us and start to bring it to the surface so we can do things to heal.

Since so much of my writing focuses on food, I thought I’d point out a few ruts I have noticed and offer up ideas on how to get out of them. Some of these may apply to you.

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Pecan Crusted Fish Fillets with Lemon Sauce


I made my version of this with salmon because it’s my husband’s favorite. I can see this being done with any thick fish fillet. You can try cod, halibut, swordfish, or even tuna steak. The sauce makes enough for 4 people so if you want you can add two more fish fillets and a bit more of the breading recipe.

Servings: Serves 2


2 fish fillets


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