CATFISH PECAN WITH LEMON THYME PECAN BUTTER

Catfish Pecan with Lemon Thyme Pecan Butter image

A "fancy" Creole dish from Commanders Palace. From the Commanders Kitchen cookbook.

Provided by Lori Loucas @jostlori

Categories Fish

Number Of Ingredients 10

Ingredients

3 cup(s) pecan halves
1 1/2 cup(s) all purpose flour
- creole seasoning, to taste
1 medium egg
1 cup(s) milk
6 - catfish fillets, or trout, flounder or bass
1 1/2 stick(s) butter (3/4 cup)
3 large lemons, cut in half
1 tablespoon(s) worcestershire sauce
6 large sprigs fresh thyme

Steps:

Place HALF the pecans, the flour and the Creole seasoning in the workbowl of a food processor and process until finely ground. Transfer the pecan flour to a large bowl.
Whisk the egg in a large mixing bowl and add the milk. Season both sides of the fish fillets with Creole seasoning. One at a time, place the fillets in the egg wash.
Remove the fillet from the egg wash, letting excess fluid drain back into the bowl. Dredge the fillet in the pecan flour and coat both sides, shaking off any excess. Transfer to a dry sheet pan, and repeat with the remaining fillets.
Place a large saute pan over high heat and add 2 tablespoons of the butter. Heat for about 2 mnutes, or until the butter is completely melted and starts to bubble. Place three fish fillets in the pan, skin side up, and cook for 30 seconds. Reduce the heat to medium and cook for another 1 3/4 to 2 minutes, or until the fillets are evenly brown and crisp. Turn the fish over and cook on the second side for 2 to 2 1/2 minutes, or until the fish is firm to the touch and an even brown. The most important factor, though, in determining the ideal cooking time is the thickness of the fillets you're using - so use your best judgment!
Remove the fish and place on a baking rack, wipe the pan clean with paper towels and add another 2 tablespoons butter. Repeat Step 4.
When all the fish fillets are cooked, wipe the pan clean and return the heat to high Melt the remaining 8 tablespoons of butter and, just as the butter turns brown, add the remaining 1 1/2 cups of pecans and saute for 2-3 minutes or until the nuts are toasted, stirring occasionally.
Put the lemons face down in the pan, first squeeing a little juice from each piece. Add the worcestershire sauce and the fresh thyme, season with kosher salt and pepper, and cook for 30 seconds more, or until the thyme starts to wilt and becomes very aromatic.
Place one fish filet and a lemon piece on each dinner plate, spoon some pecan butter around each piece of fish, and use the wilted thyme to garnish each plate.