Trout Creole Meuniere

• Spiced Pecans
• Creole Meunierre Sauce
• 1.5 cups bread crumbs
• 4 (6 oz.) fish fillets
• 1 tablespoon Creole seafood seasoning, divided
• 1/2 cup all purpose flour
• 1 egg
• 1/2 cup milk
• 1/2 cup vegetable oil

1. Prepare spiced pecans, reserve
2. Prepare Creole meuniere sauce, reserve and keep warm.
3. Heat oven to 350 degrees.
4. Pulse spiced pecans in food processor until mixture is fine but not oily. Blend in bread crumbs, set aside until needed.
5. Lightly season fillets with 2 teaspoons Creole seafood seasoning; dust fillets with seasoned flour.
6. In another small bowl, combine egg and milk; dip fillets into egg wash. Coat fillets with reserved pecan mixture.
7. Heat oil almost to smoking point in a large skillet. Saute fillets until they are "seared" brown color on each side. Place on a baking sheet and finish in oven, about 10 minutes or until done.
8. Serve with reserved Creole meuniere sauce.

pecans, meunierre sauce, bread crumbs, fish fillets, seafood seasoning, flour, egg, milk, vegetable oil

Taken from www.epicurious.com/recipes/member/views/trout-creole-meuniere-50154140 (may not work)