Pecan-crusted flounder with crab-pecan relish

1 Servings

Ingredients

Quantity Ingredient
½ pounds Lump crabmeat -- drained
¼ cup Pecans -- chopped, toasted
¼ cup Chopped green onions
1 tablespoon Red bell pepper -- minced
1 tablespoon Fresh lemon juice
¼ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Emeril's creole seasoning --
Plus 2 teaspoons
Or commercial creole
Seasoning
1 pounds Flounder fillet -- 4
Portions
½ cup All-purpose flour --
Divided
¼ cup 1% milk
1 Egg -- lightly beaten
3 tablespoons Pecans -- ground
1 tablespoon Olive oil
8 Lemon wedges

Directions

Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine ¼ cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining ¼ cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture. Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1½ minutes on each side or until fish flakes easily when tested with a fork. Serve immediately with crabmeat mixture and lemon wedges.

Recipe By : Cooking Light, Sept. 1994 p. 77 File

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