Fish W/Pecan Butter Sauce And Meuniere Sauce

Name: Fish W/Pecan Butter Sauce And Meuniere Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PECAN BUTTER SAUCE: 4 T butter; 1/2 C roasted pecans, chpd; 2 T finely chpd onion; 1 tsp lemon juice; 1/2 tsp tabasco; 1/4 tsp minced garlic; MEUNIERE SAUCE: 1 C seafood stock; 3/4 lb butter; 2 T flour; 1/4 C worcestershire sauce; 1/4 tsp salt; FISH: 1/2 C milk; 1 egg, beaten; 1 T salt; 1 tsp onion pwd; 1 tsp paprika; 3/4 tsp cayenne; 1/2 tsp white pepper; 1/2 tsp garlic pwd; 1/2 tsp pepper; 1/4 tsp dry mustard; 1/4 tsp dried oregano; 1/4 tsp dried thyme; 1 C flour; 6 redfish fillets; 6 T roasted pecans, chpd

Servings: persons

PECAN BUTTER SAUCE: 4 T butter
1/2 C roasted pecans, chpd
2 T finely chpd onion
1 tsp lemon juice
1/2 tsp tabasco
1/4 tsp minced garlic
MEUNIERE SAUCE: 1 C seafood stock
3/4 lb butter
2 T flour
1/4 C worcestershire sauce
1/4 tsp salt
FISH: 1/2 C milk
1 egg, beaten
1 T salt
1 tsp onion pwd
1 tsp paprika
3/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp garlic pwd
1/2 tsp pepper
1/4 tsp dry mustard
1/4 tsp dried oregano
1/4 tsp dried thyme
1 C flour
6 redfish fillets
6 T roasted pecans, chpd

1
PECAN BUTTER SAUCE: Blend all ingred. in blender until creamy
2
MEUNIERE SAUCE: Combine stock and garlic in saucepan. Boil then reduce heat to simmer for 2 min. Remove from heat. In saucepan melt 4 T butter over high heat. Add flour and whisk until smooth,. Remove from heat. Return stock to med heat..gradually add butter/flour mixture and whisk until smooth. Reduce heat to low and add remaining 2 1/2 sticks butter whisking constantly. Add worcestershire and salt. Cook 5 min until thicken.
3
FISH: Combine milk and egg. Combine seasonings. Add 1 T seasoning to flour. Sprinkle some seasoning lightly on both sides of fish. Warm plates to 250 degrees. Heat oil (1/4 inch) in black skillet to 350. Dredge fish in flour. Soak in egg mixture then just before frying, drain egg and dredge in flour again. Fry in hot oil until golden (2-3 min per side) Drain on paper towels. Spread 2 T Pecan Butter sauce on top of each fillet. To serve: spoon 1/3 C Meuniere sacue onto each heated place and place fish on top. Sprinkle with pecans

2329

kcal

Calories

202

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: PECAN BUTTER SAUCE: 4 T butter, 1/2 C roasted pecans, chpd, 2 T finely chpd onion, 1 tsp lemon juice, and more.

Yes, Fish W/Pecan Butter Sauce And Meuniere Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!