Preheat oven to 350 degrees F. Lightly pan spray a cooking sheet.
In a large pan, melt the oil and butter together over medium heat.
Place the chopped pecans, cornmeal, flour, parsley, granulated garlic, ancho, salt, and freshly ground black pepper into a wide, shallow bowl or plate for dredging.
Dredge each fillet in the cornmeal mixture, then place in the pan. Lightly brown or pan sear both sides of each fillet then immediately remove from pan and place on the cooking sheet.
Place the fish fillets on the cooking sheet in the oven and allow the fish to finish cooking in the oven for 5 minutes. Make sure not to overcook.
Meanwhile, make the sauce: heat the olive oil in a sauté pan and cook the minced garlic for 2-3 minutes (careful not to burn). Add the canned tomatoes, mushrooms, fresh sage (you can use dried, but it’s much, much better with fresh), and sherry, and sauté, stirring occasionally, for 5 minutes. Season to taste with salt and freshly ground black pepper.
Spoon some of the sauce onto each place, then place a prepared fish fillet on top of the sauce. Keith served it with sautéed mustard greens, and I think a nice pilaf would go well, too.
Makes 4 servings.
Note: you’ll notice that in this recipe you’ll need to work quickly to get each fillet pan seared and out of the pan and onto the sheet without overcooking and into the oven, so make sure you’ve got all your ingredients ready to go beforehand. :) It’s good if you can quickly begin the sauce while the fish is in the oven, pull out the fish, finish the sauce, and plate the dish all within a few minutes. What a quick meal! :) You’ll want to make or begin any side dishes before you start on this dish, so that they’ll all be done and ready at the same time.