1 pound white fish fillets, 1/2 inch (cod, flounder, grouper, haddock)
1/2 cup pecans, chopped medium
1 tablespoon butter
4 tablespoons fresh italian parsley, chopped
2 tablespoons olive oil
1/4 cup Dijon Mustard
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoons lemon juice
1/2 red bell pepper
1/4 cup scallions, chopped (white and light green parts only)
1 tablespoon minced shallots
1. Preheat the oven to 400°. Line a baking sheet with parchment paper or aluminum foil. Set aside.
2. In a sauté pan over medium heat, add the butter. Once melted add the pecans and cook for 4-5 minutes until lightly toasted, stirring regularly. Remove the pecans from the pan. Set aside to cool.
3. In a flood processor or blender, combine the mustard, mayonnaise, honey, lemon juice, red bell pepper, scallions, shallots, 2 tablespoons parsley and 1/2 teaspoon New Orleans seasoning- puree or pulse for desired consistency. This can be made and refrigerated 3 days ahead.
3. Rinse the fillets in cool water and pat dry. Divide the fillets into 4 servings before cooking. Place them on the prepared pan, skin side down.
4. In a small bowl combine the olive oil and the New Orleans seasoning. Brush a light coating onto the fish.
7. Press the pecans onto the fish fillets.
8. Bake for 8 to 10 minutes for 1/2 inch thick fillets, less for thinner fillets. The fish should be just cooked to opaque when done. Serve immediately with fresh parsley and remoulade.