Pecan-crusted Flounder With Crab-pecan Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Fish, Seafood | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Lump crabmeat, drained |
| 1/4 | c | Pecans, chopped toasted |
| 1/4 | c | Chopped green onions |
| 1 | T | Red bell pepper, minced |
| 1 | T | Fresh lemon juice |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | T | Emeril's creole seasoning |
| Plus 2 teaspoons | ||
| Or commercial creole | ||
| Seasoning | ||
| 1 | lb | Flounder fillet, 4 |
| Portions | ||
| 1/2 | c | All-purpose flour |
| Divided | ||
| 1/4 | c | 1% milk |
| 1 | Egg, lightly beaten | |
| 3 | T | Pecans, ground |
| 1 | T | Olive oil |
| 8 | Lemon wedges |
INSTRUCTIONS
Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture. Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately with crabmeat mixture and lemon wedges. Recipe By : Cooking Light, Sept. 1994 p. 77 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1209
Calories From Fat: 576
Total Fat: 66.8g
Cholesterol: 444.9mg
Sodium: 2334.3mg
Potassium: 1487mg
Carbohydrates: 65.5g
Fiber: 7.6g
Sugar: 8.3g
Protein: 89.3g