Red Fish Meuniere Pecan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement