Pecan Crusted Fish (or Chicken) with Orange Sauce

4 to 4-5 oz. fish fillets (or boneless, skinless chicken breasts)
1/2 cup finely chopped pecans
1/2 cup dried bread crumbs
Salt and pepper to taste
1 to 2 tablespoons vegetable oil

Season fillets and set aside.

Combine pecans and bread crumbs and press into fillets.

Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired.

Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet.

Orange Sauce:
2 to 3 tablespoons butter
2 tablespoons fresh basil, chopped
1 cup orange juice
1/4 cup skimmed evaporated milk
Salt and butter to taste

Melt butter in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.

Makes 4 servings
Source: Texas Pecan Growers Association