* Exported from BigOven *

Fillets With Pecans In Creole Meuniere Sauce

Recipe By : Shirley O. Corriher
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Seafood Fish (Ocean)

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
Clarified butter or fresh oil --for pan-frying
6 Fresh mild fish fillets - --1 to 1 1/2 lbs
such as flounder sole or orange roughy
3 tablespoon Seasoning Mix --see * Note
1 cup All-purpose flour
2 large Eggs
1 cup Whole milk
Pecan Butter --see * Note
1/4 cup Minced parsley sprigs

* Note: See the "Seasoning Mix" and "Roasted Pecans And Pecan
Butter" recipes which are included in this collection.

Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a
heavy skillet with an ovenproof handle to about 350 degrees over
medium-low heat while flouring the fillets. Rub the fillets well with
2 tablespoons of the Seasoning Mix. Stir together the flour and 1
tablespoon seasoning mix in a shallow pan. Dip the fillets in seasoned
flour and shake off any excess. Beat the eggs and stir into the milk a
little at a time in a medium mixing bowl. Dip the floured fillets in
this egg wash. Let any excess drip off. Then dip them back in the
flour. Place the fillets in the hot oil, presentation-side down.
Fillets should be browned well and them turned once only. Leave on the
heat for about a minute after turning. Then place immediately in the
oven to finish frying and to crisp the top, several minutes. Remove the
fillets to a serving platter, spread with Pecan Butter, and garnish with
parsley and chopped roasted pecans. Serve immediately.

Recipe Source: Cooking Live with Sara Moulton
Formatted for MasterCook by Joe Comiskey,


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