Combine 1 1/2 cups pecans with 2 tablespoons pepper corns-red, white, green, and black. Process till finely ground.
Dredge the fillets in the combination and fry in a med-hot non-stick fry pan with 3 tablespoons butter & 2 tablespoons olive oil till browned and crusted. Turn once. Cooking time should be about seven minutes. Longer and the fillets will be dry. Serve with greens dressed with Huckleberry vinaigrette.
Huckleberry Vinaigrette Recipe:
½ cup Huckleberry Vinegar (see recipe)
¼ cup canola oil
2 tsp. sugar
½ tsp. Dijon-style mustard
1 Tbsp. finely chopped onion
¼ tsp. salt
Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using. Makes about 1 cup.
Huckleberry Vinegar Recipe:
Place 1 cup huckleberries in a medium bowl; set aside. In a medium stainless-steel, nonstick, or enamel saucepan combine ¼ cup sugar and 2 cups white wine vinegar. Bring just to boiling over medium-high heat, stirring to dissolve sugar. Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. To store, transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.
This recipe prepares approximately 2½ cups.