Pecan-Crusted Flounder with Crab-Pecan Relish

Ready in 1 hour

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1/8 ts Pepper
1 tb Red bell pepper; minced
1/4 c Pecans; chopped, toasted
1 lb Flounder fillet; 4 Portions
1 tb Fresh Lemon Juice
; Plus 2 teaspoons Or commercial creole Seasoning
8 Lemon; wedges
1/4 c 1% milk
1/2 lb Lump crabmeat; drained
3 tb Pecans; ground
1 tb olive oil
1/2 c All-purpose flour; Divided
1 Egg; lightly beaten
1/4 c Green Onions; chopped
1/4 ts Salt

Original recipe makes 1



Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emerils Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon Emerils Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emerils 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

Verified by stevemur
Calories Per Serving: 1615 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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