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Pecan Coated Fish W/Remoulade Sauce




Source of Recipe


Debra Rossi






List of Ingredients



• 4 grouper or snapper fillets, cut about 1 inch thick, 4 to 6 oz. each
  
• 1/2 (1 stick) butter, melted
  
• 1 cup pecans, ground into crumbs in food processor
  
• 1 Tbs. butter
  
• 1 Tbs. vegetable oil
  
• Remoulade Sauce:
  
• 1/3 cup chopped fresh parsley
  
• 1/3 cup chopped green onions, white and green parts
  
• 2 Tbs. caper, with juice
  
• 1 clove garlic, minced
  
• 1 cup mayonnaise
  
• 3 Tbs. olive oil
  
• 2 Tbs. fresh lemon juice
  
• 1/2 tsp. Dijon mustard
  






Instructions



1. Fish:
   Preheat the oven to 350 degrees.
   
2. Rinse fish and pat dry. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.
   
3. In a cast-iron or other heavy, ovenproof skillet, heat the tablespoon of butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets.
   
4. Serve immediately with Remoulade Sauce on the side.
   
5. Remoulade Sauce:
   
   
6. Place the parsley, green onions, capers and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice, and mustard.
   
7. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.