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1
Preheat oven to 400 degrees F.
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2
In a food processor, combine all the ingredients for the pecan crust.
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3
Puree the mixture until it resembles a mealy texture.
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4
Season the cod with Essence.
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5
In a saute pan, heat the olive oil.
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6
When the oil is smoking hot, add the fish.
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7
Saute for 2 minutes and flip over.
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8
Top each fish with the pecan crust and finish cooking in the oven.
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9
Bake the fish for 6 to 8 minutes or until the crust is golden brown and the fish is cooked all the way through.
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10
Spoon the sauce in the center of the plate and around the rim.
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11
Lay the fish in the center of the sauce.
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12
Pile the potatoes on top of the fish.
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13
Garnish with the green onion and red peppers
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14
Combine all ingredients thoroughly and store in an airtight jar or container.
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15
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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16
Published by William Morrow, 1993.
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17
In a saute pan, combine the shallots, garlic, and wine together.
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18
Bring up to a boil and reduce to a simmer.
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19
Reduce the wine by half, about 2 to 3 minutes.
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20
With a whisk, mount in the butter cubes one at a time until all are fully incorporated and slightly thick.
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21
Season with Essence.
