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LOCATION: Recipes >> Fish >> Fish Pecans 01

Print this Recipe    Fish Pecans 01

Pecan-Crusted Fish with Pecan Crab Relish
Serving Size : 4

1 1/2 cups flour
1 cup toasted pecans, roughly chopped
1 tablespoon Creole spice
salt and pepper
2 eggs
1 tablespoon milk
2 fish fillets, 6 ounces each

1 cup toasted pecans, roughly chopped
2 tablespoons diced red bell pepper
1 tablespoon minced shallots
1 tablespoon chopped green onions
1 tablespoon olive oil
1 lemon, juiced
1/2 cup crab meat, picked over
salt and pepper, to taste

2 lemons, juiced
1/4 cup Worcestershire sauce
1 tablespoon minced shallots
2 tablespoons heavy cream
1 stick cold butter, cut into small pieces
1/4 cup chopped pecans
2 tablespoons oil
thinly sliced chives, for garnish

Preheat oven to 350 degrees F. In workbowl of food processor combine
1/2 cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt
and pepper and process until just smooth but not oily; transfer to
a shallow bowl. In another shallow bowl mix remaining flour with
1 teaspoon spice; in a third bowl whisk egg with milk. Season fish
with remaining spice. Bread fish, dipping it first in seasoned
flour, then in egg wash, then in pecan mixture. Set aside on a
plate.

In a small bowl combine remaining pecans, red pepper, shallots,
green onions, olive oil, lemon juice and crabmeat; season to taste
with salt and pepper. Set aside.

In a saucepan combine lemon juice, Worcestershire sauce and shallots,
bring to a boil and reduce until thick and syrupy. Add cream and
reduce by half. Reduce heat to very low. Whisk in butter, a few
pieces at a time, until sauce begins to lightly emulsify; remove
from heat if butter melts too quickly. When butter is fully
incorporated whisk in pecans. Taste and adjust seasonings. Set
aside and keep warm.

In an ovenproof saute pan heat oil until shimmering. Add fish and
cook until golden. Carefully turn fillets and transfer skillet to
oven to finish cooking. Bake about 12 minutes. To serve, ladle
sauce onto 4 dinner plates, top with some of the fish and a portion
of crab salad. Garnish with chives.

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