Best Fish Wpecan Butter Sauce And Meuniere Sauce Recipes

Red Fish Meuniere Pecan image

Provided by graniteangel

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

24 ounces red fish fillets
1/4 cup cornflour
1/2 cup white flour
2 teaspoons creole seasoning
1/2 teaspoon white pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley
1/2 teaspoon Worcestershire sauce
kosher salt
2 tablespoons toasted pecan pieces

Steps:

Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
Heat olive oil and one tablespoon butter in large frying pan on Med heat.
Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
Once fish is done remove and place on a plate or serving dish.
Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
Sprinkle fillets with toasted pecan pieces.
Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.

Nutrition Facts : Calories 215.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 22.9, Sodium 9.4, Carbohydrate 18.7, Fiber 1.4, Sugar 0.4, Protein 2.6

Palace Cafe Catfish Pecan With Meuniere Sauce image

Provided by Molly53

Categories Catfish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

Steps:

To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
Trim all fat from fillets.
Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
Pour into a pie pan.
Add salt and pepper to flour; place into another pie pan.
Beat the eggs and milk together.
Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
Remove from heat and whisk in butter.
Serve over the cooked fish and garnish with roasted whole pecans.