Pecan crusted gulf snapper

Yield: 4 servings

Measure Ingredient
2½ tablespoon Paprika
2 tablespoons Dried garlic
2 tablespoons Black pepper
1 tablespoon Cayenne pepper
3 tablespoons Emeril's Creole Seasoning
4 \N Snapper fillets (5-6oz ea)
2 cups All-purpose flour
1 cup Ground pecans
1 cup Lump crabmeat, picked over
¾ cup Roasted pecan halves
¼ cup Green onions, chopped
2 tablespoons Red bell peppers, minced
1 teaspoon Lemon juice
½ cup White wine
2 \N Lemons, pith and peel cut away, chopped
1 tablespoon Garlic
1 tablespoon Shallots
1 teaspoon Salt
1 tablespoon Dried thyme
1 tablespoon Dried oregano
1 tablespoon Dried onion
2 \N Eggs
1 cup Milk
½ cup Olive oil
½ teaspoon Salt
\N \N Freshly ground black pepper (6 turns)
1 tablespoon Garlic, chopped
2 tablespoons Parsley, minced
¼ teaspoon Black pepper
2 tablespoons Worcestershire sauce
¼ teaspoon Tabasco sauce
½ cup Cream
½ cup Butter
1 tablespoon Parsley, minced

EMERIL'S CREOLE SEASONING

FISH

PECAN CRAB RELISH

CREOLE MEUNIERE SAUCE

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