Pecan crusted cod fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | cod fillets -; (6 oz ea) | |
| ¼ | cup | olive oil |
| 1 | === pecan crust === | |
| 2.00 | cup | roasted pecans |
| ½ | cup | bread crumbs |
| 1.00 | tablespoon | emeril's essence; see * note |
| 1.00 | cup | fried shoestring potatoes |
| 1.00 | cup | creole meunier sauce; warm |
| 1 | (any beurre blanc sauce with 1 tabl; espoon | |
| 1 | emeril's essence added) | |
| 2.00 | tablespoon | chopped green onions |
| 2.00 | tablespoon | brunoise red peppers |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat oven to 400 degrees. In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture. Season the cod with Emeril's Essence. In a saute pan, heat the olive oil. When the oil is smoking hot, add the fish.
Saute for 2 minutes and flip over. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6 to 8 minutes or until the crust is golden-brown and the fish is cooked all the way through. Spoon the sauce in the center of the plate and around the rim. Lay the fish in the center of the sauce. Pile the shoestring potatoes on top of the fish. Garnish with the green onion and red peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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