Pecan Crusted Bass Fillets and Creole Sauce

Main Course

Recipe courtesy of

Serves 6

Ingredients: 

 

  • 2 cups pecan halves
  • 1 cup plus 1 tablespoon all-purpose flour, in all
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1teaspoon basil (fresh or dried)
  • 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, seeds removed
  • 2 cups chicken or fish stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  • 6 bass filets
  • salt, to taste

 

Pan Encrusted Bass

 
Method: 

Process the pecans, 1 cup of flour, and seasonings in food processor until finely ground,place in a 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 egg mixture, then in pecan mixture, coating both sides.

Place the coated fillets in the pan.

Cook on a medium high 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 of flour and stir while cooking on a medium high heat.

Add lemon juice, stock, parsley, and Worcestershire sauce and parsley, stirring over reduced heat until mixture thickens.

Spoon sauce over fillets, garnish with a wedge of lemon and parsley.

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