Fish Wpecan Butter Sauce And Meuniere Sauce Recipes

RED FISH MEUNIERE PECAN

Red Fish Meuniere Pecan image

This is my favorite Meuniere sauce recipe. You saw many a different variation of this sauce paired with different fish and sometimes even steak down in New Orleans. It's a variation of the basic brown butter sauce, but done in a french/creole fashion. Very simple and delicious! You can leave out the pecans if they don't tickle your fancy, it's just as good.

Provided by graniteangel

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE

Pecan-Crusted Fish with Citrus Meunière image

One of my first memories of New Orleans was gathering the pecans off the ground at the naval base where my father was stationed, then sitting around a table with my family at night, watching Adventures in Paradise and shelling the seemingly bottomless pile. We had nutpicks, silver utensils with curved sharp tips, for digging out the tiny pieces of shell trapped in the crevices of each nut meat-talk about tedious! But I was always proud to have the cleanest and choicest halves to offer up for my mom's approval. I was surprised when I went to France to cook at the jazz festival in Nice and learned that I had to bring my own pecans to make pecan pie (the nuts are not indigenous there)! It followed, then, that I would use local nuts to create this New Orleans rendition of the more classic Trout Amandine.

Yield makes 4 servings

Number Of Ingredients 16

Ingredients

4 fillets of snapper, redfish, drum, or trout (about 6 ounces each)
Salt and pepper
1/2 cup pecan pieces
1/2 cup flour
1/2 teaspoon dried thyme, or 1 teaspoon fresh
1 teaspoon chopped orange zest
1/2 teaspoon cayenne
1 egg
1/2 cup milk or buttermilk
3 tablespoons oil or clarified butter
Citrus Meunière
3 tablespoons butter
1 tablespoon each orange juice and lemon juice
1 teaspoon chopped fresh parsley
Salt and pepper
Hot sauce

Steps:

Season the fish with salt and pepper. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery. Transfer the pecan mixture to a plate. In a shallow bowl or pie plate, whisk together the egg and milk. Dip the fish into the egg mixture, then into the pecan mixture. Press to coat the fillets.
Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish. Reduce the heat to medium or medium-low and cook for 4-5 minutes on each side. Remove to a platter or plates and keep warm while you make the sauce.
Spoon finished sauce over fish. Serve immediately.
Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.

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