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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (2028g)|
|Recipe Makes: 1|
|Calories from Fat: 507 (31%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 601.3mg||185 %|
|Sodium 1937.2mg||67 %|
|Potassium 5285.7mg||139 %|
|Total Carbohydrate 242.4g||71 %|
|Dietary Fiber 88.4g||353 %|
|Sugars, other 154.1g|
|Protein 162.9g||233 %|
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Calories per serving: 1615
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