Pecan Crusted White Fish With Remoulade Sauce

You are here

 Pecan Crusted White Fish With Remoulade Sauce

The reason this recipe works so well with a mild white fish is because the crust has such a great texture and is quite spicy.  The remoulade adds a tangy lemony finish that perfectly rounds out this dish. 

For this recipe you will need:The Fish

  • 1 Pound White Fish Fillets, 1/2" thick such as Red Snapper, Cod, Flounder, Grouper or Orange Roughy
  • 1/2 Cup Pecans, chopped medium
  • 1 tbs. Butter
  • 2 tbs. Chopped Fresh Flat Leaf (Italian) Parsley
  • 2 tbs. Olive Oil
  • 2 tsp. Victoria Taylor's New Orleans Seasoning

The Remoulade Sauce

  • 1/4 Cup Dijon Mustard
  • 1/4 Cup Mayonnaise
  • 2 tbs. Honey
  • 1 tbs. Lemon Juice
  • 1/2 Red Bell Pepper
  • 1/4 Cup Scallions, chopped (white and Light green parts only)
  • 1 tbs. Minced shallots
  • 2 tbs. Fresh Flat leaf (Italian) Parsley, chopped

Preheat the oven to 400 degrees. For this dish, I use parchment paper to line a baking sheet, but foil may be substituted as a liner. Rinse the fillets in cool water and pat dry. Divide the fillets into 4 servings before cooking. Place them on the lined baking sheet, skin side down. Combine the olive oil with the New Orleans Seasoning. In a sauté pan, melt the butter and roast the chopped pecans for 4 minutes on medium heat, stirring regularly. Remove the pecans from the pan and let cool for several minutes in a small bowl before combining them with the 2 tablespoons of chopped fresh parsley. Brush a light coating of the seasoning and olive oil mixture onto the fish. Now press the pecan-parsley mix onto the fillets. 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. This is a good time to make the remoulade sauce. Combine all the ingredients for the remoulade in a food processor and pulse until the pepper and scallions are finely chopped. Set aside. Spoon over the fish when served. Recipe Notes and Serving Suggestions: This is an easy dish with minimal preparation time. The remoulade sauce can be made ahead to save time. It keeps well in the refrigerator for up to three days. The pecans and the sauce make this a fairly rich fish dish, so I stick to the official per person serving size of 4 oz. Serve this dish with a seasonal green vegetable such as green beans, sugar snap peas or chard. Best, Victoria    

Accolades