INGREDIENTS
1/2 cup cornmeal
1/4 cup crushed pecans
2 tsp. minced onion
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
3 TBSP. mayonnaise
2 TBSP. apricot preserves
1 lb. flounder fillets
DIRECTIONS
Heat nonstick skillet over medium heat.
Add cornmeal, pecans, onion, garlic powder, salt, paprika and pepper; cook and stir 3 minutes or until cornmeal begins to brown.
Transfer to shallow dish.
Combine mayonnaise and preserves in small bowl.
Coat fish; dredge in toasted cornmeal mixture, turning to coat evenly.
Coat same skillet with nonstick cooking spray; heat to medium.
Add fish, cook 3 to 4 minutes on each side.
Serves 4.
