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Fillets with Pecans In Creole Meuniere Sauce

Clarified butter or fresh
Oil for pan-frying
6 Fresh mild fish fillets (1 To 1 1/2 pounds), such as Flounder, sole, or Orange roughy
2 tb And 1 tablespoons Seasoning Mix, recipe follows
1 c All purpose flour
2 lg Eggs
1 c Whole milk
Pecan Butter, recipe follows
1/4 c Parsley sprigs, minced

Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a heavy skillet with an ovenproof handle to about 350 degrees over medium low heat while flouring the fillets.

Rub the fillets well with 2 tablespoons seasoning mix. Stir together the flour and 1 tablespoon seasoning mix in a shallow pan. Dip the fillets in seasoned flour and shake off any excess.

Beat the eggs and stir into the ilk a little at a time in a medium mixing bowl Dip the floured fillets in this egg wash. Let any excess drip off. Then dip them back in the flour. Place the fillets in the hot oil, presentation side down. Fillets should be browned well and them turned once only. Leave on the heat for about a minute after turning. Then place immediately in the oven to finish frying and to crisp the top, several minutes. Remove the fillet s to a serving platter, spread with Pecan butter, and garnish with parsley and chopped roasted pecans. Serve immediately.

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