Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish
Pecan-crusted lemonfish with buttery sauce and pecan crab relish—flavorful and crispy, perfect for seafood lovers.
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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
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