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Receta Pecan Crusted Flounder With Crab Pecan Relish
by Global Cookbook

Pecan Crusted Flounder With Crab Pecan Relish
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Ingredientes

  • 1/2 lb Lump crabmeat -- liquid removed
  • 1/4 c. Pecans -- minced, toasted
  • 1/4 c. Minced green onions
  • 1 Tbsp. Red bell pepper -- chopped
  • 1 Tbsp. Fresh lemon juice
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 2 Tbsp. Emeril's creole seasoning --
  •     Plus 2 tsp.
  •     Or possibly commercial creole
  •     Seasoning
  • 1 lb Flounder fillet -- 4
  •     Portions
  • 1/2 c. All-purpose flour --
  •     Divided
  • 1/4 c. 1% lowfat milk
  • 1 x Egg -- lightly beaten
  • 3 Tbsp. Pecans -- grnd
  • 1 Tbsp. Extra virgin olive oil
  • 8 x Lemon wedges

Direcciones

  1. Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 tsp. of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine 1/4 c. flour and 1 Tbsp. Emeril's Creole Seasoning in a shallow dish. Combine lowfat milk and egg in a shallow dish. Combine the remaining 1/4 c. flour, remaining Emeril's Creole Seasoning, and grnd pecans in a shallow dish. Dredge each piece of fish in flour mix, dip into lowfat milk mix, and dredge in grnd pecan mix. Heat oil in a large nonstick skillet over high heat till warm. Add in fish; cook 1 1/2 min on each side or possibly till fish flakes easily when tested with a fork. Serve immediately with crabmeat mix and lemon wedges.