Pecan-Crusted White Fish
Intro
![Pecan crusted white fish with remoulade.](https://cdn.prod.website-files.com/6274052ead4406a10620e3d4/650cbc133e8941f3a5e229b2_62a773cee92e62c9aec8c2eb_New-Orleans-Cod.gif)
Ingredients
1 tablespoon butter
1/2 cup pecans, chopped medium
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoons lemon juice
1/2 red bell pepper, diced
2 scallions, chopped (white and light green parts only)
1 tablespoon minced shallots
1/2 + 2 teaspoons New Orleans Seasoning
4- 4 ounce fillets white fish
Directions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray. Set aside.
2. In a sauté pan over medium heat, add the butter. Once melted add the pecans and cook for 4-5 minutes until lightly toasted, stirring regularly. Transfer the pecans to a plate to cool.
3. In a food processor or blender, combine the mustard, mayonnaise, honey, lemon juice, red bell pepper, scallions, shallots, and 1/2 teaspoon New Orleans seasoning. Purée or pulse to desired consistency. This can be made and refrigerated 3 days ahead.
4. Arrange fillets on the prepared pan, skin side down.
5. In a small bowl combine the olive oil and remaining 2 teaspoons New Orleans seasoning. Brush a light coating onto the fish. Press the pecans onto the fish fillets
6. Bake for 8 to 10 minutes or until the fish flakes. Serve immediately with remoulade.
Substitutions
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