Instructions: Combine the ground pumpkin seeds, bread crumbs, walnut oil, and salt in a flat pan or pie plate. Rinse fillets and pat dry. Roll fish in the seed mixture to coat them completely. Refrigerate for 10 minutes.

Grill over Direct Medium heat until golden brown and fish flakes easily with a fork, about 6 to 8 minutes, turning once halfway through grilling time. Serve with mashed sweet potatoes and green beans, if desired.

This recipe yields 4 servings.

Wine Recommendation: A Fume Blanc from California will offer luscious depth and viscosity to complement the crunchy texture of the fish, and create a vanilla-lemongrass sauce for its flavors.

Beer Recommendation: A "cask-conditioned" or "bottle-conditioned" ale will enliven your senses with the fresh aroma of hops while its flavor of nutty sweet malt will match the fish.

Comments: This gourmet spin on a common fish is deceptively simple and enticingly delicious.

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