Pecan-Crusted Bass Fillets with Creole Lemon Sauce

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since then, pecans have often found their way on fish dishes. Here is another interpretation.

6 Bass Fillets

2 cups Pecan Halves

1 cup plus 1 tablespoon All-purpose Flour, divided

1 teaspoon Thyme

1 teaspoon Oregano

1 teaspoon Basil

1 teaspoon Black Pepper

1 teaspoon White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 large Egg

1 cup Milk

1 stick Butter

Juice from 3 large Lemons

2 cups Seafood or Chicken Stock

1 tablespoon Worcestershire Sauce

1 tablespoon fresh parsley, chopped

Salt to taste

Process the pecans, 1 cup of flour and seasonings in food processor until finely ground. Place in large bowl and set aside. Whisk together the egg and milk; set aside. Melt butter in a large nonstick skillet over medium heat. Dredge fillets in the egg wash, then in pecan mixture, coating both sides. Cook the fillets, over medium heat, for 3 to 4 minutes on each side. Place cooked fillets on individual plates. To the reserved butter in the pan, add remaining 1 tablespoon flour and stir while cooking on a medium-high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over fillets.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!