Pecan crusted gulf snapper

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Recipe by: marie-berenice

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------EMERIL'S CREOLE SEASONING----------------------
2 1/2 tb Paprika 1 tb Dried thyme
2 tb Dried garlic 1 tb Dried oregano
2 tb Black pepper 1 tb Dried onion
1 tb Cayenne pepper

----------------------------FISH---------------------------------
3 tb Emeril's Creole Seasoning 2 Eggs
4 Snapper fillets (5-6oz ea) 1 c Milk
2 c All-purpose flour 1/2 c Olive oil
1 c Ground pecans

---------------------PECAN CRAB RELISH--------------------------
1 c Lump crabmeat, picked over 1/2 ts Salt
3/4 c Roasted pecan halves Freshly ground black pepper
1/4 c Green onions, chopped -(6 turns)
2 tb Red bell peppers, minced 1 tb Garlic, chopped
1 ts Lemon juice 2 tb Parsley, minced

-------------------CREOLE MEUNIERE SAUCE------------------------
1/2 c White wine 1/4 ts Black pepper
2 Lemons, pith and peel 2 tb Worcestershire sauce
-cut away, chopped 1/4 ts Tabasco sauce
1 tb Garlic 1/2 c Cream
1 tb Shallots 1/2 c Butter
1 ts Salt 1 tb Parsley, minced