Name: Pecan-Crusted Fish with Pecan Crab Relish
Ingredients: 1 1/2 c Flour; 2 c Roughly-chopped toasted pecans; 1 tb Bayou Blast - {Emeril's Creole Seasoning}; see * Note; Salt; to taste; Freshly-ground black pepper; to taste; 2 Eggs; 1 tb Milk; 2 Six-ounce Fish fillets; (such as lemon fish or any firm-fleshed fi; 2 tb Diced red pepper; 1 tb Minced shallots; 1 tb Chopped green onions; 1 tb Olive oil; Juice of 1 lemon; 1/2 c Crabmeat; picked over; === PECAN MEUNIERE SAUCE ===; Juice of 2 lemons; 1/4 c Worcestershire sauce; 1 tb Minced shallots; 2 tb Heavy cream; 1 Stick Butter; chilled, and cut; ; into small pieces; 1/4 c Chopped pecans; 2 tb Oil; for sauteing; Thinly-sliced chives; for garnish

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Seafood, Meats		Essnce08	4	servings

INGREDIENTS

1 1/2	c	Flour
2	c	Roughly-chopped toasted pecans
1	tb	Bayou Blast – {Emeril's Creole Seasoning}; see * Note
		Salt; to taste
		Freshly-ground black pepper; to taste
2		Eggs
1	tb	Milk
2		Six-ounce Fish fillets
		(such as lemon fish or any firm-fleshed fi
2	tb	Diced red pepper
1	tb	Minced shallots
1	tb	Chopped green onions
1	tb	Olive oil
		Juice of 1 lemon
1/2	c	Crabmeat; picked over
		=== PECAN MEUNIERE SAUCE ===
		Juice of 2 lemons
1/4	c	Worcestershire sauce
1	tb	Minced shallots
2	tb	Heavy cream
1		Stick Butter; chilled, and cut
		; into small pieces
1/4	c	Chopped pecans
2	tb	Oil; for sauteing
		Thinly-sliced chives; for garnish

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat oven to 350 degrees. In workbowl of food processor combine 1/2 cup
of flour, 1 cup of pecans, 1 teaspoon Bayou Blast, 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 Creole seasoning;
in a third bowl whisk egg with milk. Season fish with the remaining spice.
Bread fish, dipping it first in seasoned flour, then in egg wash, then in
pecan mixture. Set aside on a plate. Make relish: 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. Make
sauce: 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. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-120 broadcast 12-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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