Pecan Crusted Red Snapper

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Posted: Monday, August 5, 2013 10:33 am | Updated: 2:40 pm, Wed Sep 11, 2013.

Pecan crust:

2 cups pecan, panko blend (FRESH MARKET)

4 (6 ounce) red snapper (Maggie’s Seafood, downtown farmer’s market)

1/4 cup olive oil

1 tablespoon seasoning- see below

1 cup Creole Meniere sauce (any beurre blanc sauce with 1 tablespoon of Essence added), warm

2 tablespoons chopped green onions, for garnish

2 tablespoons minced red peppers, for garnish

Directions

Preheat oven to 400 degrees F.

Season fish and toss in pecan, flour and panko mixture

In a sauté pan, heat the olive oil. When the oil is smoking hot, add the fish. Sauté 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 potatoes on top of the fish. Garnish with the green onion and red peppers

Essence—This is a classic Emeril seasoning that most chefs follow-

(Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Creole Meniere Sauce:

2 tablespoons minced shallots

1 teaspoon minced garlic

1/2 cup white wine

1/2 pound butter, cut into 1-inch cubes, cold

1 tablespoon Essence

In a sauté pan, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer. Reduce the wine by half, about 2 to 3 minutes. With a whisk, mount in the butter cubes one at a time until all are fully incorporated and slightly thick. Season with Essence.

Yield: 1 cup

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