Pecan-Crusted Fish with Pecan Crab Relish

emerils.com

Ancestry Tours

1 ½ cups flour

2 cups roughly chopped toasted pecans

1 tablespoon Creole spice

Salt and pepper

2 eggs

1 tablespoon milk

2 6-ounce fish fillets (such as lemon fish or any firm-fleshed fish)

2 tablespoons diced red pepper

1 tablespoon minced shallots

1 tablespoon chopped green onions

1 tablespoon olive oil

Juice of 1 lemon

½ cup crabmeat, picked over for shells and cartilage

subheading: Pecan Meuniere Sauce:

Juice of 2 lemons

¼ cup Worcestershire sauce

1 tablespoon minced shallots

2 tablespoons heavy cream

1 stick butter, chilled and cut into small pieces

¼ cup chopped pecans

2 tablespoons oil, for sautÈing

Thinly-sliced chives, for garnish

Directions at emerils.com

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