Red Fish Meuniere Pecan

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 24 ounces red fish fillets
• 1/4 cup cornflour
• 1/2 cup flour
• 2 teaspoons creole seasoning
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley
• 1/2 teaspoon worcestershire sauce
• kosher salt
• 2 tablespoons toasted pecan pieces

Recipe

• 1 combine corn flower, flour, creole seasoning, and pepper together in a bowl or dish.
• 2 heat olive oil and one tablespoon butter in large frying pan on med heat.
• 3 dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. turn heat to med-high and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
• 4 once fish is done remove and place on a plate or serving dish.
• 5 immediately add butter, lemon juice, parsley, worcestershire and sprinkle of salt to hot pan. let butter melt and the sauce start to bubble, will turn a very light brownish color. remove pan from heat and pour the butter/meuniere sauce over fillets.
• 6 sprinkle fillets with toasted pecan pieces.
• 7 serve with rice and veggies. i like to garnish with thin lemon wedges and fresh parsley.