Combine the flour with 2 teaspoons of the rub in a shallow bowl. In another shallow bowl, blend the eggs and milk together. Season the fish with the remaining 2 teaspoons rub. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the fillets in the egg mixture. Dredge again in the flour. When the oil is hot, but not smoking, lay the fillets in the skillet. Pan-fry for 3 to 4 minutes on each side, or until golden. Transfer to a warm platter. Discard any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove. Over medium-high heat, melt 2 tablespoons of the butter. When the butter foams, add the pecans and stir constantly for about 1 1/2 minutes, or until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds and remove from the heat. Add the salt, cayenne, and remaining 6 tablespoons butter, broken into small chips, and stir until the butter melts completely. Spoon the sauce over the fillets and serve. Recipe By : COOKING LIVE SHOW #CL8733 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 11:11:28 -0500 From: "Jon and Angele Freeman"
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4|
|Calories from Fat: 798 (70%)|
|Amt Per Serving||% DV|
|Total Fat 88.7g||118 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 39.9g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 675mg||208 %|
|Sodium 439.4mg||15 %|
|Potassium 1037.2mg||27 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 36.5g|
|Protein 48.1g||69 %|
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Calories per serving: 1139
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