Fish in Spicy Pecan Sauce

Name: Fish in Spicy Pecan Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 59.16 ml butter; 59.14 ml minced onion; 4 clove garlic, minced; 14.79 ml minced celery; 4.92 ml cayenne pepper (to taste); 1.23 ml ground black pepper (to taste); 1.23 ml white pepper (to taste); 4.92 ml paprika; 29.58 ml pecans, finely chopped; 14.79 ml Tabasco sauce (to taste); 59.14 ml sliced pecans, sliced lengthwise in half; 2 piece fish, thick fillets (at least 1") or 2 piece steaks; 9.85 ml lemon juice; 4.92 ml chopped dried oregano

Submitted by Julesong

"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.)"

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Ready In:: 15mins
Ingredients:: 14
Serves:: 2

ingredients

59.16 ml butter
59.14 ml minced onion
4 clove garlic, minced
14.79 ml minced celery
4.92 ml cayenne pepper (to taste)
1.23 ml ground black pepper (to taste)
1.23 ml white pepper (to taste)
4.92 ml paprika
29.58 ml pecans, finely chopped
14.79 ml Tabasco sauce (to taste)
59.14 ml sliced pecans, sliced lengthwise in half
2 piece fish, thick fillets (at least 1") or 2 piece steaks
9.85 ml lemon juice
4.92 ml chopped dried oregano

directions

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.

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Reviews

Hot Hot! Hot! Way too Hot!!! Cut down on the hot spices & it would be better. Will try it again sometime.

PAK1741

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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