Pecan Crusted Lemonfish with Lemon Butter Sauce and Pecan Crab Relish

Login to Save

Ingredients

  • 2 cups Pecan Crab Relish
  • 1 1/2 cups Lemon Butter Sauce
  • 3 tablespoons Emeril's Creole Seasoning
  • 4 lemonfish steaks or fillets (5 to 6 ounces each)
  • you can substitute mahimahi, snapper, grouper, or bass
  • 2 cups all-purpose flour
  • 1 cup ground pecans
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup olive oil

Description

Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish

Emerils Favicon Emerils
View Full Recipe

Back to top