Pecan-Crusted Flounder With Crab-Pecan Relish Recipe - Cooking Index
1/2 lb | 227g / 8oz | Fresh lump crabmeat - drained |
1/4 cup | 36g / 1.3oz | Chopped pecans - toasted |
1/4 cup | 15g / 0.5oz | Chopped green onions |
1 tablespoon | 15ml | Minced red bell pepper |
1 tablespoon | 15ml | Fresh lemon juice |
1/4 teaspoon | 1.3ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
8 teaspoons | 40ml | Emeril's Creole seasoning - divided |
4 | Flounder fillets - (4-ounce) | |
1/2 cup | 31g / 1.1oz | All-purpose flour - divided |
1/4 cup | 59ml | 1% low-fat milk |
1 | Egg - lightly beaten | |
3 tablespoons | 45ml | Ground pecans |
1 tablespoon | 15ml | Olive oil |
8 | 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 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 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 1-1/2 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish, 1/3 cup crabmeat mixture, and 2 lemon wedges).
Source:
Cooking Light, Sept 1994, page 77
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