Pecan-Crusted Fish with Citrus Meuniere

Ingredients

• 4 fillets of snapper
• redfish
• drum
• or trout (about 6 ounces each)
• Salt and pepper
• 1/2 cup pecan pieces
• 1/2 cup flour
• 1/2 teaspoon dried thyme
• or 1 teaspoon fresh
• 1 teaspoon chopped orange zest
• 1/2 teaspoon cayenne
• 1 egg
• 1/2 cup milk or buttermilk
• 3 tablespoons oil or clarified butter
• Citrus Meuniere
• 3 tablespoons butter
• 1 tablespoon each orange juice and lemon juice
• 1 teaspoon chopped fresh parsley
• Salt and pepper
• Hot sauce

Instructions

1. Season the fish with salt and pepper.
2. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery.
3. Transfer the pecan mixture to a plate.
4. In a shallow bowl or pie plate, whisk together the egg and milk.
5. Dip the fish into the egg mixture, then into the pecan mixture.
6. Press to coat the fillets.
7. Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish.
8. Reduce the heat to medium or medium-low and cook for 45 minutes on each side.
9. Remove to a platter or plates and keep warm while you make the sauce.
10. Spoon finished sauce over fish.
11. Serve immediately.
12. Melt the butter in a pan and let it foam and turn golden brown.
13. Swirl the pan to see the milk solids on the bottom.
14. When it is nice and brown, pour in the juices and swirl the pan to mix.
15. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.