Pecan Crusted Snapper, Crab Pecan Relish, Meunière Sauce

Recipe Ingredients

3 tablespoons	45ml	Emeril's Creole Seasoning
4		Snapper fillets - (5 to 6 oz ea)
2 cups	125g / 4.4oz	All-purpose flour
1 cup	237ml	Ground pecans
2		Eggs
1 cup	237ml	Milk
1/2 cup	118ml	Olive oil
		Pecan Crab Relish
1 cup	62g / 2.2oz	Lump crabmeat - picked over for
		Shells and cartilage
3/4 cup	109g / 3.8oz	Pecan halves - roasted
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Minced red bell peppers
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
6		Turns freshly-ground black pepper
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped parsley
		Creole Meunière Sauce
1/2 cup	118ml	White wine
2		Lemons - peel and pith cut
		Away, chopped
1 tablespoon	15ml	Garlic
1 tablespoon	15ml	Shallots
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Tabasco sauce
1/2 cup	118ml	Cream
1/2 cup	99g / 3.5oz	Butter
1 tablespoon	15ml	Minced parsley
2 tablespoons	30ml	Worcestershire sauce

Recipe Instructions

For the Creole Meunière Sauce, combine the wine, lemons, garlic, shallots, salt and pepper in a small saucepan over medium-high heat and heat just to boiling. Add the Worcestershire sauce, Tabasco sauce and cream and simmer for 3 minutes. Take off the heat and slowly whisk in the butter until incorporated. Strain the sauce and stir in the chopped parsley.

To prepare the Pecan Crab Relish, combine all the ingredients in a small bowl and toss gently to keep from breaking up the crabmeat lumps. Set aside until ready to serve.

Preheat the oven to 375 degrees. Sprinkle 3/4 teaspoon of the Creole seasoning over each fish fillet and pat it in with your hands.

Combine 1 cup of the flour with 1 tablespoon Creole seasoning in a bowl and stir to mix. In another bowl, combine the ground pecans, remaining 1 cup flour and remaining 1 tablespoon Creole seasoning; stir to mix. In a third bowl, beat the eggs with the milk.

Dredge the seasoned fillets first in the seasoned flour, then in the egg mixture and finally in the pecan/flour mixture. Gently shake off the excess.

Heat the oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking, add the fish and saute until golden, about 1 1/2 to 2 minutes on each side. Turn the fish back onto the first side and place the skillet in the oven until the fish is brown and crisp, about 4 minutes.

To serve, place a fillet on each individual dinner plate and top with 1/2 cup each of the pecan crab relish and the Creole meunière sauce.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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