Recipe - Pecan-Crusted Flounder With Crab-Pecan Relish

One half pound Lump crabmeat drained
One fourth cup Pecans chopped, toasted
One fourth cup Chopped green onions
1 tablespoon Red bell pepper minced
1 tablespoon Fresh lemon juice
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Emeril's creole seasoning
Plus 2 teaspoons
Or commercial creole
Seasoning
1 pound Flounder fillet 4
Portions
One half cup Allpurpose flour
Divided
One fourth cup 1% milk
1 Egg lightly beaten
3 tablespoon Pecans ground
1 tablespoon Olive oil
8 Lemon wedges

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 One fourth cup flour and 1 tablespoon
Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a
shallow dish. Combine the remaining One fourth 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 One half minutes on each side or until fish flakes easily when
tested with a fork. Serve immediately with crabmeat mixture and lemon
wedges.

Recipe By : Cooking Light, Sept. 1994 p. 77

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip