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Name: Pecan Crusted Cod Fish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Green Onions chopped; 1/4 c olive oil; 1 tb Essence; 2 c pecans Roasted; 4 6-oz Cod fillets; 2 tb Brunoise red peppers; 1 c Creole Meunier sauce; 1 c Fried shoestring potatoes; 1/2 c Bread crumbs

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INGREDIENTS

2 tb Green Onions ; chopped
1/4 c olive oil
1 tb Essence
2 c pecans ; Roasted
4 6-oz Cod fillets
2 tb Brunoise red peppers
PECAN CRUST
1 c Creole Meunier sauce
1 c Fried shoestring potatoes
1/2 c Bread crumbs

Servings

INSTRUCTIONS

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 on Feb 26, 1998

NOTES

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Pecan Crusted Cod Fish

2 tb Green Onions chopped
1/4 c olive oil
1 tb Essence
2 c pecans Roasted
4 6-oz Cod fillets
2 tb Brunoise red peppers
 PECAN CRUST
1 c Creole Meunier sauce
1 c Fried shoestring potatoes
1/2 c Bread crumbs

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 <molony@scsn.net> on Feb 26, 1998

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Nutrition

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Serving Size: 1 Serving (1495g)
Recipe Makes: 1

Calories: 3908
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 %
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: 3908

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