1/2 cup extra-virgin olive oil, plus more for frying
If you make enough for leftovers, you'll have a delicious flounder po' boy: Just fold fish into a bun, heat in the oven, then add greens and dressing.
1. In a shallow bowl, combine the cornmeal and chili powder; season with salt and pepper. Lightly coat each piece of fish with the mixture.
2. In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Working in batches, add the fish and cook, turning once, until browned, 6 minutes total. Drain on paper towels.
3. Combine the greens, tomatoes, pecans and onion. In a jar with a lid, shake the honey mustard and remaining 5 tablespoons olive oil; pour over the salad and toss. Serve the fish on top of the salad.
Pair with wine: Hugel et Fils Cuvee Les Amours Pinot Blanc 2005 (France)