Try this Pecan-Crusted Fish with Pecan Crab Relish recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils 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
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 servings | ||
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Calories: 484 | ||
Calories from Fat: 182 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 533.9mg | 164 % | |
Sodium 346.9mg | 12 % | |
Potassium 500.2mg | 13 % | |
Total Carbohydrate 55g | 16 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 51.4g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 484
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