Pecan-Crusted Fish With Pecan Crab Relish
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Pecan-Crusted Fish With Pecan Crab Relish
  Fish    Crab    Relish    Pecans  
Last updated 6/12/2012 12:59:27 AM. Recipe ID 22425. Report a problem with this recipe.
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      Title: Pecan-crusted fish with pecan crab relish
      Yield: 4 Servings
 
  1 1/2 c  Flour
      2 c  Roughly chopped toasted
           Pecans
      1 tb Creole spice
           Salt and pepper
      2    Eggs
      1 tb Milk
      2    6-ounce fish fillets (such
           As lemon fish or any
           Firm-fleshed fish)
      2 tb Diced red pepper
      1 tb Minced shallots
      1 tb Chopped green onions
      1 tb Olive oil
           Juice of 1 lemon
    1/2 c  Crabmeat, picked over for
           Shells and cartilage
           Pecan Meuniere Sauce:
           Juice of 2 lemons
    1/4 c  Worcestershire sauce
      1 tb Minced shallots
      2 tb Heavy cream
      1    Stick butter, chilled and
           Cut into small pieces
    1/4 c  Chopped pecans
      2 tb Oil, for sauteing
           Thinly-sliced chives, for
           Garnish
 
  Preheat oven to 350 degrees F. In workbowl of food processor combine
  1/2 cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt and
  pepper and process until just smooth but not oily; transfer to a
  shallow bowl. In another shallow bowl mix remaining flour with 1
  teaspoon spice; in a third bowl whisk egg with milk. Season fish with
  remaining spice. Bread fish, dipping it first in seasoned flour, then
  in egg wash, then in pecan mixture. Set aside on a plate.
  
  Make relish: In a small bowl combine remaining pecans, red pepper,
  shallots, green onions, olive oil, lemon juice and crabmeat; season to
  taste with salt and pepper. Set aside.
  
  Make sauce: In a saucepan combine lemon juice, Worcestershire sauce
  and shallots, bring to a boil and reduce until thick and syrupy. Add
  cream and reduce by half. Reduce heat to very low. Whisk in butter, a
  few pieces at a time, until sauce begins to lightly emulsify; remove
  from heat if butter melts too quickly. When butter is fully
  incorporated whisk in pecans. Taste and adjust seasonings. Set aside
  and keep warm.
  
  In an ovenproof saute pan heat oil until shimmering. Add fish and cook
  until golden. Carefully turn fillets and transfer skillet to oven to
  finish cooking. Bake about 12 minutes. To serve, ladle sauce onto 4
  dinner plates, top with some of the fish and a portion of crab salad.
  Garnish with chives.
  
  Yield: 4 servings
  




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Recipe ID 22425 (Apr 03, 2005)

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