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Fillets With Pecans In Creole Meuniere Sauce

Fillets With Pecans in Creole Meuniere Sauce recipe image
This elegant dish features mild white fish fillets that are dredged, fried until golden, and finished in the oven. The star is the Creole Meuniere sauce, a luxurious blend of browned butter, lemon, and spices, crowned with toasted pecans for a delightful crunch. Its a perfect balance of tender fish, rich buttery flavors, and nutty texture. Ideal for a special weeknight dinner or a date night meal, this recipe brings restaurant-quality sophistication to your home kitchen without requiring complex techniques.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 210.0
Description
This elegant dish features mild white fish fillets that are dredged, fried until golden, and finished in the oven. The star is the Creole Meuniere sauce, a luxurious blend of browned butter, lemon, and spices, crowned with toasted pecans for a delightful crunch. Its a perfect balance of tender fish, rich buttery flavors, and nutty texture. Ideal for a special weeknight dinner or a date night meal, this recipe brings restaurant-quality sophistication to your home kitchen without requiring complex techniques.
Ingredients
  • 1.5 pounds mild white fish fillets (such as flounder, sole, or orange roughy)
  • 2 tablespoons Creole seasoning mix
  • 1 cup all-purpose flour
  • 1 tablespoon Creole seasoning mix (for flour)
  • 2 large eggs
  • 1 cup whole milk
  • 0.25 cup clarified butter
  • 0.25 cup Pecan Butter (see notes)
  • 0.25 cup parsley sprigs, minced
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    In a shallow dish, stir together the flour and 1 tablespoon of Creole seasoning mix.
  3. 3
    In a separate bowl, beat the eggs and gradually stir in the milk.
  4. 4
    Heat clarified butter in a heavy skillet with an ovenproof handle over medium-low heat until it reaches about 350 degrees F (177C).
  5. 5
    Rub the fish fillets well with the remaining 2 tablespoons of Creole seasoning mix.
  6. 6
    Dredge the seasoned fillets in the flour mixture, shaking off any excess.
  7. 7
    Dip the floured fillets into the egg wash, ensuring they are fully coated.
  8. 8
    Let the excess egg wash drip off, then dip the fillets back into the flour mixture for a second coating.
  9. 9
    Carefully place the fillets in the hot skillet, presentation side down.
  10. 10
    Fry until the bottom is well-browned, then turn the fillets once.
  11. 11
    Cook for about one minute after turning, then immediately transfer the skillet to the preheated oven.
  12. 12
    Bake for several minutes until the fish is opaque and the top is crisp.
  13. 13
    Remove the fillets to a serving platter.
  14. 14
    Spread the Pecan Butter over the hot fillets.
  15. 15
    Garnish with minced parsley and chopped roasted pecans.
  16. 16
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 210.0kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.5g8%
Cholesterol 75.0mg25%
Sodium 82.5mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fish, fillets, creole, meuniere, butter, pecans, fried, flounder, sole, dinner, seafood, crispy, lemon, herbs, pan-fry, oven, garnish, easy, quick, classic
Read it online: https://www.chefs-mate.com/recipe/fillets-with-pecans-in-creole-meuniere-sauce/