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Name: Fillets with Pecans in Creole Meuniere Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Pecan butter; recipe follows; 6 Fresh mild fish fillets; (1; Clarified butter or fresh; 2 lg Eggs; 1/4 c Parsley sprigs; minced; 2 tb And 1 tablespoons seasoning; 1 c All purpose flour; 1 c Whole Milk

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INGREDIENTS

Pecan butter; recipe follows
6 Fresh mild fish fillets; (1
Clarified butter or fresh
2 lg Eggs
1/4 c Parsley sprigs; minced
2 tb And 1 tablespoons seasoning
1 c All purpose flour
1 c Whole Milk

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a heavy skillet with an ovenproof handle to about 350 degrees over medium low heat while flouring the fillets. Rub the fillets well with 2 tablespoons seasoning mix. Stir together the flour and 1 tablespoon seasoning mix in a shallow pan. Dip the fillets in seasoned flour and shake off any excess. Beat the eggs and stir into the ilk a little at a time in a medium mixing bowl Dip the floured fillets in this egg wash. Let any excess drip off. Then dip them back in the flour. Place the fillets in the hot oil, presentation side down. fillets should be browned well and them turned once only. Leave on the heat for about a minute after turning. Then place immediately in the oven to finish frying and to crisp the top, several minutes. Remove the fillet s to a serving platter, spread with Pecan butter, and garnish with parsley and chopped roasted pecans. Serve immediately. Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise" Recipe by: Cooking Live Show #CL9084 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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Fillets with Pecans in Creole Meuniere Sauce

Pecan butter; recipe follows
6 Fresh mild fish fillets; (1
 Clarified butter or fresh
2 lg Eggs
1/4 c Parsley sprigs; minced
2 tb And 1 tablespoons seasoning
1 c All purpose flour
1 c Whole Milk

Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a heavy  skillet with an ovenproof handle to about 350 degrees over medium low heat  while flouring the fillets.    Rub the fillets well with 2 tablespoons seasoning mix. Stir together the  flour and 1 tablespoon seasoning mix in a shallow pan. Dip the fillets in  seasoned flour and shake off any excess.    Beat the eggs and stir into the ilk a little at a time in a medium mixing  bowl Dip the floured fillets in this egg wash. Let any excess drip off.  Then dip them back in the flour. Place the fillets in the hot oil,  presentation side down. fillets should be browned well and them turned once  only. Leave on the heat for about a minute after turning. Then place  immediately in the oven to finish frying and to crisp the top, several  minutes. Remove the fillet s to a serving platter, spread with Pecan  butter, and garnish with parsley and chopped roasted pecans. Serve  immediately.    Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise"    Recipe by: Cooking Live Show #CL9084    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (685g)
Recipe Makes: 1 Servings

Calories: 1204
Calories from Fat: 476 (40%)

Amt Per Serving		% DV

	Total Fat 52.9g	71 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 7.5g
Cholesterol 2121.1mg		653 %
Sodium 726.9mg		25 %
Potassium 890.2mg		23 %
Total Carbohydrate 101.4g		30 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 98.1g
Protein 77.7g		111 %
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.

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Calories per serving: 1204

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