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Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish

  • Yield: 4 main-course servings



  • Prepare the Pecan Crab Relish, and set aside. Prepare the Lemon Butter Sauce, and keep warm.
  • Preheat the oven to 375?F.
  • Sprinkle 3/4 teaspoon Creole Seasoning over each fish steak or fillet, and pat it on with your hands.
  • In a bowl combine the 1 cup of the flour with 1 tablespoon Creole Seasoning. In another bowl combine the pecans with the remaining 1 cup flour and the remaining 1 tablespoon Creole Seasoning. In a third bowl beat the eggs together with the milk.
  • Dredge the seasoned fillets first in the seasoned flour, then in the egg wash, and finally in the pecan/flour mixture. Gently shake off the excess.
  • Heat the oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking (about 375?F), add the fish and sautÈ until golden, for about 1 1/2 to 2 minutes on each side. Turn the fish back to the first side and place the skillet in the over until the fish is brown and crisp, for about 4 minutes.
  • To serve, pour about 1/3 cup of the Lemon Butter Sauce on each of 4 dinner plates, place a fillet on the sauce, and top with 1/2 cup of the Pecan Crab Relish.