We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Fillets With Pecans In Creole Meuniere Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

		Clarified butter or fresh
		oil for pan-frying
6		Fresh mild fish fillets, 1
		to 1 1/2 pounds such as
		flounder sole or orange
		roughy
2	T	And 1 tablespoons seasoning
		mix recipe follows
1	c	All purpose flour
2		Eggs
1	c	Whole milk
		Pecan butter, recipe follows
1/4	c	Parsley sprigs, minced

INSTRUCTIONS

Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a
heavy skillet with an ovenproof handle to about 350 degrees over
medium low heat while flouring the fillets.  Rub the fillets well with
2 tablespoons seasoning mix. Stir together  the flour and 1 tablespoon
seasoning mix in a shallow pan. Dip the  fillets in seasoned flour and
shake off any excess.  Beat the eggs and stir into the ilk a little at
a time in a medium  mixing bowl Dip the floured fillets in this egg
wash. Let any excess  drip off. Then dip them back in the flour. Place
the fillets in the  hot oil, presentation side down. fillets should be
browned well and  them turned once only. Leave on the heat for about a
minute after  turning. Then place immediately in the oven to finish
frying and to  crisp the top, several minutes. Remove the fillet s to a
serving  platter, spread with Pecan butter, and garnish with parsley
and  chopped roasted pecans. Serve immediately.  Notes: Recipe courtesy
of Shirley O. Corriher, "Cookwise"  Recipe by: Cooking Live Show
#CL9084  Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”