Pecan-Crusted Flounder with Lime-Butter Sauce

Season the fillets on both sides with salt and pepper. Whisk the egg, water, and soy sauce together in a large bowl. Dip the fillets, one at a time, in the egg mixture to coat lightly, then dredge evenly in nuts. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of the vegetable oil. When hot, add as many fillets as will fit without crowding. Saute for about 2 minutes, or until lightly browned on both sides. Add more oil, if needed.

Transfer the fillets to a warm serving plate and wipe the skillet with paper towels. Add the olive oil, remaining vegetable oil, and butter. Heat until the butter foams and starts to brown. Add the lime juice, stir once, then pour the mixture over the fish. Garnish with the herbs and serve.