Pecan-Crusted Fish With Pecan Crab Relish

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Flour
2 cups	292g / 10oz	Roughly-chopped toasted pecans
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs
1 tablespoon	15ml	Milk
2		Fish fillets
		(such as lemon fish or any firm-fleshed fi
2 tablespoons	30ml	Diced red pepper
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Chopped green onions
1 tablespoon	15ml	Olive oil
		Juice of 1 lemon
1/2 cup	31g / 1.1oz	Crabmeat - picked over
		Pecan Meuniere Sauce
		Juice of 2 lemons
1/4 cup	59ml	Worcestershire sauce
1 tablespoon	15ml	Minced shallots
2 tablespoons	30ml	Heavy cream
1		Butter - chilled, and cut into small pieces
1/4 cup	36g / 1.3oz	Chopped pecans
2 tablespoons	30ml	Oil - for sauteing
		Thinly-sliced chives - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 350 degrees.

In workbowl of food processor combine 1/2 cup of flour, 1 cup of pecans, 1 teaspoon Bayou Blast, 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 Creole seasoning; in a third bowl whisk egg with milk. Season fish with the 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-120 broadcast 12-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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