Pecan-Crusted Grouper With Warm Butter Pecan Sauce

Preheat oven to 350 degrees F. In work bowl of food processor combine 1/2 cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt and pepper and process until just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 teaspoon spice; in a third bowl whisk egg with milk. Season fish with remaining Creole spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mixture.
In an ovenproof saute pan heat oil until shimmering, add fish and cook until golden. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 minutes. Remove fish from pan and set aside, tented with tin foil on warm plates.
Make sauce: In the same saucepan, add the shallots and cook 2 minutes, scrapping the bottom. Then add heavy cream and deglaze any remaining brown bits off the bottom and reduce by half. Reduce heat to very low. Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly. When butter is fully incorporated whisk in the rest of the pecans. Taste and adjust seasonings. Set aside and keep warm.
To serve, ladle sauce onto 4 dinner plates, top with some of the fish and drizzle a little bit more sauce across the top and serve hot, garnishing with thinly sliced chives.