INGREDIENTS
Remoulade Sauce:
1/3 cup fresh parsley, chopped
1/3 cup green onions, white and green parts, chopped
1/4 cup capers, with juice
2 cloves of garlic
1 cup mayonnaise
2 TBSP olive oil
2 TBSP fresh lemon juice
1 tsp Dijon mustard
4 fish fillets
1 stick of butter, melted, plus 1 TBSP whole butter
1 cup pecans, ground into crumbs in a food processor
1 TBSP vegetable oil
Salt & pepper
DIRECTIONS
To prepare sauce, place parsley, green onions, capers and garlic in a food processor and combine.
Add mayonnaise, olive oil, lemon juice and mustard. Blend well.
Chill sauce until you are ready to serve seafood. The sauce can keep for several weeks, covered in the refrigerator.
Preheat oven to 350-degrees.
Rinse fish fillets, pat dry and season.
Dredge the fillets in the melted butter.
Spread the pecan crumbs on a plate and press the fillets into the crumbs to coat both sides.
In a cast iron or any other heavy, oven-proof skillet, heat 1 TBSP of whole butter with the olive oil.
When the oil/butter mixture begins to sizzle, sear the fish fillets for about 3 minutes per side.
Place the skillet in the oven for 6-10 minutes, depending on the thickness of the fillets.
Serve fillets with Remoulade Sauce on the side.
Serves 4.
