Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Lump crabmeat -- drained |
¼ cup | Pecans -- chopped, toasted |
¼ cup | Chopped green onions |
1 tablespoon | Red bell pepper -- minced |
1 tablespoon | Fresh lemon juice |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 tablespoons | Emeril's creole seasoning -- |
\N \N | Plus 2 teaspoons |
\N \N | Or commercial creole |
\N \N | Seasoning |
1 pounds | Flounder fillet -- 4 |
\N \N | Portions |
½ cup | All-purpose flour -- |
\N \N | Divided |
¼ cup | 1% milk |
1 \N | Egg -- lightly beaten |
3 tablespoons | Pecans -- ground |
1 tablespoon | Olive oil |
8 \N | Lemon wedges |
Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine ¼ cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining ¼ cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture. Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1½ minutes on each side or until fish flakes easily when tested with a fork. Serve immediately with crabmeat mixture and lemon wedges.
Recipe By : Cooking Light, Sept. 1994 p. 77 File