Pecan Coated Fish with Remoulade Sauce

Remoulade Sauce:

1/3 cup chopped fresh parsley leaves

1/3 cup chopped green onions, white and green parts

1/4 cup capers, with juice

1 clove garlic, minced

1 cup mayonnaise

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

 

4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each

1 stick butter, melted, plus 1 tablespoon whole butter

1 cup pecans, ground into crumbs in a food processor

1 tablespoon vegetable oil

Salt and pepper

4 lemon wedges, for garnish

 

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

 

Preheat the oven to 350 degrees F.

 

Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

 

In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.