Red Fish Meuniere Pecan Recipe

Name: Red Fish Meuniere Pecan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces red fish fillets; 1/4 cup cornflour; 1/2 cup white flour; 2 teaspoons creole seasoning; 1/2 teaspoon white pepper; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 1 tablespoon fresh lemon juice; 1 tablespoon fresh parsley; 1/2 teaspoon Worcestershire sauce; kosher salt; 2 tablespoons toasted pecan pieces

Servings: persons

24 ounces red fish fillets
1/4 cup cornflour
1/2 cup white flour
2 teaspoons creole seasoning
1/2 teaspoon white pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley
1/2 teaspoon Worcestershire sauce
kosher salt
2 tablespoons toasted pecan pieces

1
Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
2
Heat olive oil and one tablespoon butter in large frying pan on Med heat.
3
Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
4
Once fish is done remove and place on a plate or serving dish.
5
Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
6
Sprinkle fillets with toasted pecan pieces.
7
Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.

245

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 24 ounces red fish fillets, 1/4 cup cornflour, 1/2 cup white flour, 2 teaspoons creole seasoning, and more.

Yes, Red Fish Meuniere Pecan 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!

Red Fish Meuniere Pecan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions