INGREDIENTS

INSTRUCTIONS

Melt butter in a cast-iron skillet, add onions, garlic, peppers,
paprika and diced pecans. Cook over medium heat until onions are
clear. Add Tabasco sauce.  Turn heat to high, add sliced pecans and
fish pieces cut about 1 inch  thick. Cook on high 4-5 minutes per side.
Smear uncooked side with  sauce before turning. Add lemon juice and
oregano after turning.  NOTES    Fish in a hot garlic/pecan sauce --
The Cajun Cafe in Portland  Oregon serves a sauce whose recipe they got
under license from  K-Paul's in New Orleans.  They devoutly refused to
answer all of my  questions about the sauce or its ingredients, so I've
tried to  formulate it on my own, at home. This stuff doesn't taste
exactly  like what the restaurant serves, but it's delicious in its own
right.  Maybe it's best to title the recipe "fish with something not
entirely  unlike hot fanny sauce." This sauce is best served with a
moderately  strong fish: I would recommend sturgeon, swordfish, or
tuna.  If you are cooking more pieces of fish than will fit in the
skillet at  once, make the sauce ahead, put it aside (keep warm) and
add it before  cooking each piece of fish. Serve with a simple rice or
pasta dish. I  use saffron rice with snow peas, or linguine with shrimp
meat and  pesto.  : Difficulty:  moderate.  : Time:  45 minutes.  :
Precision:  no need to measure.  : Steven McGeady  : Intel Corp.,
Hillsboro, Oregon, USA  : mcg@omepd.intel.com  : Copyright (C) 1986
USENET Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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