Red Fish Meuniere Pecan
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 680.38 g red fish fillets
- 59.14 ml cornflour
- 118.29 ml white flour
- 9.85 ml creole seasoning
- 2.46 ml white pepper
- 14.79 ml olive oil
- 44.37 ml unsalted butter
- 14.79 ml fresh lemon juice
- 14.79 ml fresh parsley
- 2.46 ml Worcestershire sauce
- kosher salt
- 29.58 ml toasted pecan pieces
directions
- Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
- Heat olive oil and one tablespoon butter in large frying pan on Med heat.
- Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
- Once fish is done remove and place on a plate or serving dish.
- Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
- Sprinkle fillets with toasted pecan pieces.
- Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.
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RECIPE SUBMITTED BY
graniteangel
New Orleans