Pecan-Crusted Fish with Crab Salad and Corn Sauce Recipe
Sweet crab and crunchy pecans make this easy fish dinner elegant, impressive and delicious.
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Ingredients
- 2 tablespoons (1 ounce) butter
- 4 tablespoons (1 ounce) flour
- 5 ears corn
- 1/2 gallon cream
- 1 chopped onion
- Chopped fresh thyme, to taste
- Salt and freshly ground black pepper, to taste
- 1½ cups (5 ounces) pecan halves
- 1½ cups all-purpose flour
- Creole seafood seasoning, to taste
- 1 medium egg
- 1 cup milk
- 6 fish fillets (5 to 7 ounces each; use flounder, bass, catfish or any thin, smaller, non-oily fish), free of bones and scales
- 4 tablespoons butter
- 4 ounces mixed baby greens
- 2 tablespoons chopped mixed fresh herbs
- 1/2 pound Champagne-poached jumbo lump crabmeat, picked free of shell
- 2 tablespoons cane vinegar
- Kosher salt and freshly ground black pepper, to taste
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