Pecan-crusted Fish With Pecan Crab Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Seafood, Meats | Essnce08 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 2 | c | Roughly-chopped toasted |
| pecans | ||
| 1 | T | Bayou Blast – {Emeril's |
| Creole Seasoning} see * | ||
| Note | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Eggs | |
| 1 | T | Milk |
| 2 | Six-ounce Fish fillets | |
| such as lemon fish or any | ||
| firm-fleshed fi | ||
| 2 | T | Diced red pepper |
| 1 | T | Minced shallots |
| 1 | T | Chopped green onions |
| 1 | T | Olive oil |
| Juice of 1 lemon | ||
| 1/2 | c | Crabmeat, picked over |
| === PECAN MEUNIERE SAUCE === | ||
| Juice of 2 lemons | ||
| 1/4 | c | Worcestershire sauce |
| 2 | T | Heavy cream |
| 1 | Stick Butter, chilled and | |
| cut | ||
| into small pieces | ||
| 1/4 | c | Chopped pecans |
| 2 | T | 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.
A Message from our Provider:
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 622
Calories From Fat: 334
Total Fat: 38.2g
Cholesterol: 173.5mg
Sodium: 540.6mg
Potassium: 543.7mg
Carbohydrates: 57g
Fiber: 3.9g
Sugar: 5.6g
Protein: 16.3g