Servings: 2
Cooking Time: 9 Minutes
Ingredients :
flour, for dredging*
2 egg whites, lightly beaten
1 cup pecans, chopped
1 teaspoon finely chopped orange zest, plus more for garnish
½ teaspoon salt
2 (6-ounce) fillets striped bass
salt and freshly ground black pepper
vegetable or olive oil, in a spray bottle
Orange Cream Sauce (Optional)
½ cup fresh orange juice
¼ cup heavy cream
1 sprig fresh thyme
Directions :
1. Set up a dredging station with three shallow dishes. Place the flour in one shallow dish. Place the beaten egg whites in a second shallow dish. Finally, combine the chopped pecans, orange zest and salt in a third shallow dish.
2. Coat the fish fillets one at a time. First season with salt and freshly ground black pepper. Then coat each fillet in flour. Shake off any excess flour and then dip the fish into the egg white. Let the excess egg drip off and then immediately press the fish into the pecan-orange mixture. Set the crusted fish fillets aside.
3. Preheat the air fryer to 400°F.
4. Spray the crusted fish with oil and then transfer the fillets to the air fryer basket. Air-fry for 9 minutes at 400°F, flipping the fish over halfway through the cooking time. The nuts on top should be nice and toasty and the fish should feel firm to the touch.
5. If you’d like to make a sauce to go with the fish while it cooks, combine the freshly squeezed orange juice, heavy cream and sprig of thyme in a small saucepan. Simmer on the stovetop for 5 minutes and then set
aside.
6. Remove the fish from the air fryer and serve over a bed of salad, like the one below. Then add a sprinkling of orange zest and a spoonful of the orange cream sauce over the top if desired.