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Ингредиенты
- 1Â 1/2 c. Flour
- 2 c. Roughly-minced toasted pecans
- 1 Tbsp. Bayou Blast - (Emeril's Creole Seasoning) see * Note
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x Large eggs
- 1 Tbsp. Lowfat milk
- 2 x six-oz Fish fillets
- Â Â (such as lemon fish or possibly any hard-fleshed fi
- 2 Tbsp. Diced red pepper
- 1 Tbsp. Chopped shallots
- 1 Tbsp. Minced green onions
- 1 Tbsp. Extra virgin olive oil
- Â Â Juice of 1 lemon
- 1/2 c. Crabmeat picked over
- Â Â Juice of 2 lemons
- 1/4 c. Worcestershire sauce
- 1 Tbsp. Chopped shallots
- 2 Tbsp. Heavy cream
- 1 stk Butter chilled, and cut into small pcs
- 1/4 c. Minced pecans
- 2 Tbsp. Oil for sauteing
- Â Â Thinly-sliced chives for garnish
Инструкции
- Preheat oven to 350 degrees.
- In workbowl of food processor combine 1/2 c. of flour, 1 c. of pecans, 1 tsp. Bayou Blast, salt and pepper and process till just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 tsp. Creole seasoning; in a third bowl whisk egg with lowfat milk. Season fish with the remaining spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mix. Set aside on a plate.
- Make relish: In a small bowl combine remaining pecans, red pepper, shallots, green onions, extra virgin 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 till thick and syrupy. Add in cream and reduce by half. Reduce heat to very low. Whisk in butter, a few pcs at a time, till 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 hot.
- In an ovenproof saute/fry pan heat oil till shimmering. Add in fish and cook till golden brown. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 min.
- To serve, ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 386 | 57% |
| Total Fat 43.91g | 55% |
| Saturated Fat 18.79g | 75% |
| Trans Fat 0.18g | |
| Cholesterol 245mg | 82% |
| Sodium 500mg | 21% |
| Potassium 663mg | 19% |
| Total Carbs 42.38g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.78g | 2% |
| Protein 27.92g | 45% |
