Pecan-Crusted Flounder with Crab-Pecan Relish

Categories: Fish | Seafood

Serves: 1 Servings

Ingredients:

1/2 lb Lump crabmeat -- drained
1/4 c Pecans -- chopped, toasted
1/4 c Chopped green onions
1 tb Red bell pepper -- minced
1 tb Fresh lemon juice
1/4 ts Salt
1/8 ts Pepper
2 tb Emeril's creole seasoning --
Plus 2 teaspoons
Or commercial creole
Seasoning
1 lb Flounder fillet -- 4
Portions
1/2 c All-purpose flour --
Divided
1/4 c 1% milk
1 Egg -- lightly beaten
3 tb Pecans -- ground
1 tb Olive oil
8 Lemon wedges

Instructions:
Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub
2 teaspoons of Emeril's Creole Seasoning over both sides of the fish
fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon
Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a
shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's
Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of
fish in flour mixture, dip into milk mixture, and dredge in ground pecan
mixture. Heat oil in a large nonstick skillet over high heat until hot. Add
fish; cook 1 1/2 minutes on each side or until fish flakes easily when
tested with a fork. Serve immediately with crabmeat mixture and lemon
wedges.

Recipe By : Cooking Light, Sept. 1994 p. 77

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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