Pecan Coated Fish with Remoulade Sauce

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Made shrimp and oyster po boys using this recipe for the remoulade sauce only. Absolutely delicious! Thanks Paula ;

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Awesome, We made this last night for friends with grouper caught on the North Carolina coast. Our friends said it was better than any fish dish they had ever ordered in a restaurant. I didn't have any of the problems with the pecan's getting too dark. If you follow the process - it is quite easy to prepare.

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Paula has never let me down and this is no exception! My husband fishes for grouper every day the weather permits, so I'm always looking for a new recipe. This one will stay in my binder for sure! I prepared it exactly as recommended (except cutting the butter by about 30%, as usual with Paula, and it came out perfectly. Served it with saffron yellow rice and broiled zuchinni. Divine!

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Like several other reviewers I found the pecans on the fish a bit tricky. The butter in the pan and the pecans both turned an unappealing dark brown, but it didn't taste burnt and did add a nice crunch to the fish. I used fresh caught grouper and it was really tasty. The sauce is for sure a do over. It was a hit. My daughter made green bean fries (battered green beans as a appetizer and used the sauce to dip them it. Not sure if I'll do the pecan coating again but I'll use this sauce over and over.

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I searched and searched for a sauce to go with my red king salmon and tried this and was it every delicious! I did add some fresh ground black pepper and a bit of wasabi paste which put it over the top. I topped my salmon with this and some finely chopped pecans, baked it, and served some on the side, WOW! Thank you so much Paula, this is now a favorite of my family's.

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Made it for my hubby who thinks you should only eat fish if you can see the ocean-and we live in a desert area. We both love it and it was very easy to prepare.

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I didn't like the fish with the pecans...they burned right up when they hit the pan. I might of had it too hot (I left that job to my boyfriend. The Remoulade was to die for. I will definitely keep this in my back pocket!

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I made this for dinner just recently. It was absolutely delicious. My boyfriend even liked it - and he's the pickiest eater I've ever met. He kept telling me all the while we were eating how good it was. The sauce was the best - so light and refreshing with the fish. I would absolutely make this again.
Lisa B.

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The rich flavor of the nuts was nice, but the dish lacked seasoning. I did not make the remoulade sauce because I'm not a huge fan of capers. I'd hoped that the fish itself would be flavorful enough to stand on its own. I'll try this dish again, but next time, I'll be sure to use some additional seasonings to round out the flavor. I'll also consider using less oil and butter to reduce how oily the fish became, as the oil from the pecans is probably enough in itself for cooking the fish.

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I've made this several times. However I didn't make the sauce, just the fish. I used a food chopper for the pecans, and left them larger than suggested. They tended to fall off the fish into the skillet, but I just stuck em back on.

I'm planning on making this for my man soon.