Pecan Crusted Cod Fish

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Omg! This was delicious!! The tastiest sole recipe by far.

Super easy to prepare, I had all the ingredients in my kitchen already.

The one thing I'll do differently next time (and there will be a next time, is use *unsalted* butter instead of the regular butter. The recipe didn't specify so I used salted but it was a bit much, especially with the Essence.

Great recipe, Emeril, thanks!

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Tender, flavorful, and so perfect that it doesn't need sauce. I substituted Italian breadcrumbs for plain. Also used a very light dusting of seasoned salt as a replacement for emeril's mixture. Finally, instead of sauce, I served the fish with a big wedge of lemon.

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Excellent recipe! My husband couldn't quit raving about this dish. The fish was flaky and moist and the mix of flavors was fantastic.

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Fantastic taste and a georgeous dish! Read the recipe a few times to figure it out. Then modified since I don't have an ovenproof skillet. Browned cod on back side then placed in a glass oven dish & covered liberally with the pecan mixture - only needed about half. Sprinkled fish with Emeril's Bayou Blast spice blend which also used for the sauce - our fish was not too salty. I used the same pan to make the sauce as I did to brown the fish. Used about 2 cups wine & about 3 tablespoons minced shallot. Wine reduced quickly, Only used about half the butter. Didn't plate individully - just poured the sauce in the glass baking dish and garnished with the minced sweet red pepper & green onion. For a rushed weeknight the dish looked and tasted fantastic! Served with pan-roasted asparagus and brown rice. Will definitely make for company -it's a VERY easy & forgiving recipe with an outstanding presentation! Lot of wonderful flavor - just heavenly - without overwhelming the fish!

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This is darn near perfect. I will agree with those who think it's a little salty, but I'd just adjust the Essence next time. The method of pan cooking one side before baking probably helped the fish to hold together better than usual, and it was still flaky and moist, even after 10 mins in the hot oven. I used less pecans, but will use more next time, more like the recipe ratio. I also didn't toast them and know that would help give it more pecan flavor. The meunier sauce was as wonderful as any served at better restaurants, even though I cut down on the butter. What happens when shallots, garlic and wine reduce is nothing short of heaven. The aroma, taste and looks of this dish are tops. Thanks, Emeril!

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I made this recipe last night and found the flavors delightful, though the recipe instructions are written rather poorly.

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And the audience goes wild! My husband and grandmother tell me, and I agree, that this is among the best fish they've ever eaten. That includes some fine seafood restaurants, and I made this in the comfort of my own home. I did use Mahi Mahi instead of Cod, as that is what I had on hand. I also skipped the breadcrumbs and used only pecans. If I were to change anything, I would use less salt in the Essence spice mix, as the end result was a tad salty for my taste. Not much though. Thank you, Emeril, for making me a star in my own kitchen!

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I find the recipe as written a bit confusing. The crust recipe has no end to it, it blends into the fish recipe. Does the oil go into the crust or straight into the pan? the first time I made this, I put the oil into the curst when processing, then added more oil to the pan. This actually helped the crust to adhere to the fish, so it turned out to be a happy accident. Also, are the breadcrumbs fresh or dried? Fresh crumbs would also help bind the nuts, but with the oil added, dried might be better. I used dried crumbs with about 2 tbl of oil added to the ingredients in the processor the second time I made this, and it came out perfectly.
Delicious,and a looker on the plate.

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Very good, but the recipe needed some adjustments. The recipe called for much more pecans than needed; about 1/2 cup would have been fine (I had a lot left over and saved them for another time. I also halved the butter, and there was plenty of sauce. Otherwise, the flavors were terrific, and we enjoyed it greatly. Definitely a keeper.

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It was a waste for great Altantic cod. Our cod was so great we did not need to cover the taste with a crust. So a little disappointed we did it. Had our fish not been so great I'm sure we would of enjoyed it better.