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Ingredientes
- 4 x Cod fillets - (6 ounce ea)
- 1/4 c. Extra virgin olive oil
- 2 c. Roasted pecans
- 1/2 c. Bread crumbs
- 1 Tbsp. Emeril's Essence see * Note
- 1 c. Fried shoestring potatoes
- 1 c. Creole Meunier sauce hot
- Â Â (any beurre blanc sauce with 1 Tbsp. of Emeril's Essence added)
- 2 Tbsp. Minced green onions
- 2 Tbsp. Brunoise red peppers
Direcciones
- Preheat oven to 400 degrees.
- In a food processor, combine all the ingredients for the pecan crust. Puree the mix till it resembles a mealy texture.
- Season the cod with Emeril's Essence. In a saute/fry pan, heat the extra virgin olive oil. When the oil is smoking warm, add in the fish. Saute/fry for 2 min and flip over. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6 to 8 min or possibly till the crust is golden brown-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 shoestring potatoes on top of the fish. Garnish with the green onion and red peppers.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 1137 | |
| Calories from Fat 897 | 79% |
| Total Fat 106.12g | 133% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 793mg | 33% |
| Potassium 864mg | 25% |
| Total Carbs 44.68g | 12% |
| Dietary Fiber 13.5g | 45% |
| Sugars 5.89g | 4% |
| Protein 16.07g | 26% |
