Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish | Emerils.com

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