| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Cod; (6-ounce) fillets |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Roasted pecans |
| 1/2 |
c |
Bread crumbs |
| 1 |
tb |
Essence |
| 1 |
c |
Fried shoestring potatoes |
| 1 |
c |
Creole Meunier sauce; (any beurre blanc sauce with 1 tablespoon of Essence added), warm |
| 2 |
tb |
Chopped green onions |
| 2 |
tb |
Brunoise red peppers |
INSTRUCTIONS
PECAN CRUST
ESSENCE OF EMERIL SHOW#EE2303
Preheat oven to 400 degrees F. In a food processor, combine all the
ingredients for the pecan crust. Puree the mixture until it resembles a
mealy texture. Season the cod with Essence. In a saute pan, heat the olive
oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and
flip over. Top each fish with the pecan crust and finish cooking in the
oven. Bake the fish for 6-8 minutes or until the crust is golden brown and
the fish is cooked all the way through. Spoon the sauce in the center of
the plate and around the rim. Lay the fish in the center of the sauce. Pile
the potatoes on top of the fish. Garnish with the green onion and red
peppers.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 26, 1998
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