ESSENCE OF EMERIL SHOW#EE2303 Preheat oven to 400 degrees F. In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture. Season the cod with Essence. In a saute pan, heat the olive oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and flip over. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6-8 minutes or until the crust is golden brown and the fish is cooked all the way through. Spoon the sauce in the center of the plate and around the rim. Lay the fish in the center of the sauce. Pile the potatoes on top of the fish. Garnish with the green onion and red peppers. Yield: 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1495g)|
|Recipe Makes: 1|
|Calories from Fat: 1783 (46%)|
|Amt Per Serving||% DV|
|Total Fat 198.1g||264 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 104.3g|
|Polyunsanturated Fat 59.8g|
|Cholesterol 293.2mg||90 %|
|Sodium 7761.2mg||268 %|
|Potassium 5318.9mg||140 %|
|Total Carbohydrate 345.4g||102 %|
|Dietary Fiber 45.3g||181 %|
|Sugars, other 300.1g|
|Protein 202.3g||289 %|
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Calories per serving: 3908
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