Recipe: Pecan Crusted Gulf Snapper for Terri

Pecan Crusted Gulf Snapper(with Pecan Crab Relish and Creole Meuni re Sauce)
Chef Emeril Lagasse, Emeril's and NOLA

3 Tbsp. Emeril's Creole Seasoning
4 snapper fillets (5-6 oz. each)
2 cups all-purpose flour
1 cup ground pecans
2 eggs
1 cup milk
1/2 cup olive oil

Pecan Crab Relish
1 cup lump crabmeat, picked over for shells and cartilage
3/4 cup pecan halves, roasted
1/4 cup chopped green onions
2 Tbsp. minced red bell peppers
1 tsp. lemon juice
1/2 tsp. salt
6 turns freshly ground black pepper
1 Tbsp. chopped garlic
2 Tbsp. chopped parsley

Creole Meuni re Sauce
1/2 cup white wine
2 lemons, peel and pith cut away, chopped
1 Tbsp. garlic
1 Tbsp. shallots
1 tsp. salt
1/4 tsp. Tabasco sauce
1/2 cup cream
1/2 cup butter
1 Tbsp. minced parsley
2 Tbsp. Worcestershire sauce

For the Creole Meuni re Sauce, combine the wine, lemons, garlic, shallots, salt and pepper in a small saucepan over medium high heat and heat just to boiling. Add the Worcestershire sauce, Tabasco sauce and cream and simmer for 3 minutes. Take off the heat and slowly whisk in the butter until incorporated. Strain the sauce and stir in the chopped parsley.

To prepare the Pecan Crab Relish, combine all the ingredients in a small bowl and toss gently to keep from breaking up the crabmeat lumps. Set aside until ready to serve.

Preheat the oven to 375 F. Sprinkle 3/4 teaspoon of the creole seasoning over each fish fillet and pat it in with your hands. Combine 1 cup of the flour with 1 tablespoon Creole seasoning in a bowl and stir to mix. In another bowl, combine the ground pecans, remaining 1cup flour and remaining 1 tablespoon Creole seasoning; stir to mix. In a third bowl, beat the eggs with the milk. Dredge the seasoned fillets first in the seasoned flour, then in the egg mixture 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, add the fish and saut until golden, about1 1/2 to 2 minutes on each side. Turn the fish back into the first side and place the skillet in the oven until the fish is brown and crisp, about4 minutes.

To serve, place a fillet on each individual dinner plate and top with 1/2cup each of the pecan crab relish and the Creole meuni re sauce.
Servings per Recipe: 4