Preparation:
Make pecan sauce by combining 1/4 cup butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4 cup butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides.
Place fillets in well-greased 12 X 8 X 2 baking dish. Sprinkle pecan butter sauce over fillets. Sprinkle with additional chopped pecans if desires. Bake uncovered at 350F for 12 minutes or until fish flakes easily when tested with a fork.
Source: From Crowley, LA by Amelia Breaux THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85 |
