Prep 5 mins
Cook 10 mins
Posted in response to a recipe request. Please adjust seasonings to taste, according to how hot you'd like it. (Recipe altered since first posted in response to "too hot" comment.)
- 4 tablespoons butter
- 1⁄4 cup minced onion
- 4 cloves garlic, minced
- 1 tablespoon minced celery
- 1 teaspoon cayenne pepper (to taste)
- 1⁄4 teaspoon ground black pepper (to taste)
- 1⁄4 teaspoon white pepper (to taste)
- 1 teaspoon paprika
- 2 tablespoons pecans, finely chopped
- 1 tablespoon Tabasco sauce (to taste)
- 1⁄4 cup sliced pecans, sliced lengthwise in half
- 2 pieces fish, thick fillets (at least 1") or 2 pieces steaks
- 2 teaspoons lemon juice
- 1 teaspoon chopped dried oregano
- Melt the butter in a cast-iron skillet, then add onions, garlic, celery, peppers, paprika, and chopped pecans.
- Saute over medium heat until onions are clear, about 5 to 7 minutes.
- Add Tabasco sauce, then turn heat to high and add sliced pecans and fish.
- Brown on high 4 to 5 minutes per side (coat uncooked side with sauce before turning); add the lemon juice and oregano after turning and browning.
- When fish flakes easily, serve immediately with rice or pasta.
Hot Hot! Hot! Way too Hot!!! Cut down on the hot spices & it would be better. Will try it again sometime.