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!!!
