Pecan Crusted Lemonfish with Lemon Butter Sauce
Emeril Lagassi

(fish, pecans)

Pecan Crusted Lemonfish with Lemon Butter Sauce
Pecan Crusted Lemonfish with Lemon Butter Sauce

Yield: 4 servings


1½ C Lemon Butter Sauce
3 Tbsp Emeril's Creole Seasoning
4 lemonfish steaks or fillets (5-6 oz. each)
     substitutes: mahimahi, snapper, grouper, or bass
2 C all-purpose flour
1 C ground pecans
2 large eggs
1 C milk
½ C olive oil


  1. Prepare Lemon Butter Sauce, and keep warm.
  2. Preheat over to 375°
  3. Sprinkle ¾ tsp Creole Seasoning over each fish steak or fillet, and pat it on with your hands.
  4. In a bowl, combine the 1 C flour and the remaining 1 Tbsp Creole Seasoning. In a third bowl beat the eggs together with the milk.
  5. Dredge the seasoned fillets first in the seasoned flour, then in the egg wash, and finally in the pecan/flour mixture. Gently shake off the excess.
  6. Heat oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking (about 375°F) add the fish and sauté until golden, for about 1½ to 2 minutes on each side. Turn the fish back to the first side and place the skillet in the oven until the fish is brown and crisp, for about 4 minutes.
  7. To serve, pour about 1/3 C of the Lemon Butter Sauce on each of 4 dinner plates, place a fillet on the sauce, and top with ½ C of the Pecan Crab Relish