Pecan-Crusted Fish with Citrus Meuniere
- 4 fillets of snapper, redfish, drum, or trout (about 6 ounces each)
- Salt and pepper
- 1/2 cup pecan pieces
- 1/2 cup flour
- 1/2 teaspoon dried thyme, or 1 teaspoon fresh
- 1 teaspoon chopped orange zest
- 1/2 teaspoon cayenne
- 1 egg
- 1/2 cup milk or buttermilk
- 3 tablespoons oil or clarified butter
- Citrus Meuniere
- 3 tablespoons butter
- 1 tablespoon each orange juice and lemon juice
- 1 teaspoon chopped fresh parsley
- Salt and pepper
- Hot sauce
- Season the fish with salt and pepper.
- Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery.
- Transfer the pecan mixture to a plate.
- In a shallow bowl or pie plate, whisk together the egg and milk.
- Dip the fish into the egg mixture, then into the pecan mixture.
- Press to coat the fillets.
- Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish.
- Reduce the heat to medium or medium-low and cook for 45 minutes on each side.
- Remove to a platter or plates and keep warm while you make the sauce.
- Spoon finished sauce over fish.
- Serve immediately.
- Melt the butter in a pan and let it foam and turn golden brown.
- Swirl the pan to see the milk solids on the bottom.
- When it is nice and brown, pour in the juices and swirl the pan to mix.
- Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.
snapper, salt, pecan pieces, flour, thyme, orange zest, cayenne, egg, milk, oil, butter, orange juice, parsley, salt, sauce
Taken from www.epicurious.com/recipes/food/views/pecan-crusted-fish-with-citrus-meuniere-383505 (may not work)