Recipe - Pecan Crusted Cod Fish

4 Cod; (6ounce) fillets
One fourth cup Olive oil

PECAN CRUST
2 cup Roasted pecans
One half cup Bread crumbs
1 tablespoon Essence
1 cup Fried shoestring potatoes
1 cup Creole Meunier sauce; (any
beurre blanc sauce with 1
tablespoon of Essence
added), warm
2 tablespoon Chopped green onions
2 tablespoon Brunoise red peppers

ESSENCE OF EMERIL SHOW#EE2303

Preheat oven to 400 degrees F. In a food processor, combine all the
ingredients for the pecan crust. Puree the mixture until it resembles a
mealy texture. Season the cod with Essence. In a saute pan, heat the olive
oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and
flip over. Top each fish with the pecan crust and finish cooking in the
oven. Bake the fish for 68 minutes or until the crust is golden brown and
the fish is cooked all the way through. Spoon the sauce in the center of
the plate and around the rim. Lay the fish in the center of the sauce. Pile
the potatoes on top of the fish. Garnish with the green onion and red
peppers.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 26, 1998