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1
In a mixing bowl, season the flour with Rustic Rub.
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2
In another bowl, whisk the eggs and milk together.
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3
Season each side of the fillets with Rustic Rub.
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4
Heat the oil in a saute pan.
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5
Dredge the fillets in the flour.
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6
Dip each fillet in the egg wash, letting any excess drip off, completely.
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7
Dredge the fish in the flour.
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8
When the oil is hot, but not smoking, pan fry the fillets in the oil for 3 to 4 minutes on each side, or until golden brown.
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9
Remove from the oil and drain on a paper-lined plate.
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10
Season the fillets with Rustic Rub.
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11
Discard the oil and wipe the pan clean with a paper towel.
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12
Return the pan to the heat and melt 2 tablespoons of the butter.
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13
When the butter starts to foam, add the pecans and stir for 1 1/2 minutes, or until lightly toasted.
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14
Stir in the parsley, garlic, Worcestershire sauce, lemon juice, and cream, for about 15 seconds.
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15
Stir in the remaining butter.
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16
Season with salt and cayenne.
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17
Mound the potatoes in the center of the plate.
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18
Arrange the beans around the potatoes.
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19
Lay the fish directly on top of the potatoes.
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20
Spoon the sauce over the fish.
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21
Garnish with the peppers and chives.
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22
Combine all ingredients and store in an air-tight container.
