|
1/2 c milk
|
: (6 to 6 1/2 oz
|
: each)
|
1/2 c vegetable oil
|
1 stick (1/4 pound) butter
|
1 c pecan pieces
|
4 TB chopped parsley
|
2 TB minced garlic
|
2 TB fresh lemon juice
|
1/4 c Worcestershire sauce
|
1/4 c heavy cream
|
1 ts salt
|
1/4 ts cayenne
|
|
Combine the flour with 2 teaspoons of the rub in a shallow bowl. In
|
another shallow bowl, blend the eggs and milk together. Season the
|
fish with the remaining 2 teaspoons rub. Heat the oil in a large
|
nonstick skillet over medium-high heat. Dredge the fillets in the
|
flour, coating evenly. Dip the fillets in the egg mixture. Dredge
|
again in the flour. When the oil is hot, but not smoking, lay the
|
fillets in the skillet. Pan-fry for 3 to 4 minutes on each side, or
|
until golden. Transfer to a warm platter. Discard any oil remaining
|
in the skillet and wipe clean with paper towels. Return the skillet
|
to the stove. Over medium-high heat, melt 2 tablespoons of the
|
butter. When the butter foams, add the pecans and stir constantly for
|
about 1 1/2 minutes, or until lightly toasted. Add the parsley,
|
garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for
|
about 15 seconds and remove from the heat. Add the salt, cayenne, and
|
remaining 6 tablespoons butter, broken into small chips, and stir
|
until the butter melts completely. Spoon the sauce over the fillets
|
and serve.
|
|
Recipe By : COOKING LIVE SHOW #CL8733
|
|
|
From: "Jon And Angele Freeman" |
~0500
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals