Pecan-crusted flounder with crab-pecan relish
1 Servings
Ingredients
| Quantity | 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 -- |
| Plus 2 teaspoons | ||
| Or commercial creole | ||
| Seasoning | ||
| 1 | pounds | Flounder fillet -- 4 |
| Portions | ||
| ½ | cup | All-purpose flour -- |
| Divided | ||
| ¼ | cup | 1% milk |
| 1 | Egg -- lightly beaten | |
| 3 | tablespoons | Pecans -- ground |
| 1 | tablespoon | Olive oil |
| 8 | Lemon wedges | |
Directions
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