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Pecan-Crusted Fish with Pecan Crab Relish

Pecan-Crusted Fish with Pecan Crab Relish is a fish recipe made with Flour, Toasted Pecans Roughly Chopped, Creole Spice, Salt And Pepper, and Eggs. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 cup
• 1 tbsp
• Salt And Pepper
• 2
• 1 tbsp
• 2
• 1 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1
• 1/2 cup
• Salt And Pepper
• 2
• 1/4 cup
• 1 tbsp
• 2 tbsp
• 1 stick
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Thinly sliced chives, for garnish

2. 2

   Preheat oven to 350 degrees F. In workbowl 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.

3. 3

   In another shallow bowl mix remaining flour with 1 teaspoon spice; in a third bowl whisk egg with milk.

4. 4

   Season fish with remaining spice.

5. 5

   Set aside on a plate.

6. 6

   In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat; season to taste with salt and pepper.

7. 7

   Set aside.

8. 8

   In a saucepan combine lemon juice, Worcestershire sauce and shallots, bring to a boil and reduce until thick and syrupy.

9. 9

   Add cream and reduce by half.

10. 10

    Reduce heat to very low.

11. 11

    Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly.

12. 12

    When butter is fully incorporated whisk in pecans.

13. 13

    Taste and adjust seasonings.

14. 14

    Set aside and keep warm.

15. 15

    In an ovenproof saute pan heat oil until shimmering.

16. 16

    Add fish and cook until golden.

17. 17

    Carefully turn fillets and transfer skillet to oven to finish cooking.

18. 18

    Bake about 12 minutes.

19. 19

    To serve, ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad.

20. 20

    Garnish with chives.