Pecan-Crusted Flounder With Crab-Pecan Relish

Course : Fish
Serves: 4
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1/2 pound fresh lump crabmeat -- drained
1/4 cup chopped pecans -- toasted
1/4 cup chopped green onions
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 teaspoons Emerils Creole seasoning -- divided
4 fillets flounder fillets -- (4-ounce)
1/2 cup all-purpose flour -- divided
1/4 cup 1% low-fat milk
1 large egg -- lightly beaten
3 tablespoons ground pecans
1 tablespoon olive oil
8 medium lemon wedges

Preparation / Directions:

Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture. Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1-1/2 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish, 1/3 cup crabmeat mixture, and 2 lemon wedge

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