Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish

Prepare the Pecan Crab Relish, and set aside. Prepare the Lemon Butter Sauce, and keep warm.

Preheat the oven to 375degrees 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 375degrees F), add the fish and saute 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.