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Pecan Coated Fish with Remoulade Sauce Recipe

Pecan Coated Fish with Remoulade Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 21-30 of 45

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  • on November 16, 2007

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    I used tilapia and it worked very well. The fish was amazing, but the ramoulade was a little overpowering and she tells you to make way too much sauce. It was delicious though.

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  • on October 25, 2007

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    Even when I made this with a lot less butter and with reduced fat mayo, it was terrific! Try it with a chardonnay.

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  • on June 08, 2007

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    The sauce with the pecan covered fish is to die for. This is by far one of my most favorite dishes yet.

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  • on March 01, 2007

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    This was an easy recipe to follow but it felt like there was something missing. I did enjoy it though. You are the best Paula!!

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  • on February 03, 2007

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    Great taste and texture. The dish didn't WOW me as I had hoped. A nice meal made quick. The remoulade sauce is a nice addition.

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  • on January 31, 2007

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    I didn't enjoy this recipe.

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  • on January 21, 2007

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    I made this dish with tilapia for my boyfriend and I. I actually used light mayo as well. We both loved it!!! I will definately be making it again. THANKS PAULA.

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  • on January 10, 2007

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    This is why I love Paula: I made this fish dish w/red snapper for my hubby's birthday and he LOVED it. Said it was restaurant-worthy, and it sure is! The fish, along with the sauce, will have your family &/or company swooning in no time! Thanks, Paula!!! To the "Anonymous" poster of 1/3/06: you have to be very careful grinding the nuts in your food processor because you don't want to have a nut paste/butter texture. If that happens, start over with fresh nuts.

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  • on January 06, 2007

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    I have to hand it to Paula...only she can flip that fish and not lose a single pecan...The r sauce was good..you can make this with cilantro, regular onions and mustard...you will still get a good sauce to dip.

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  • on December 31, 2006

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    Absolutly delish !

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