Issue Date: October, 2009
Serves: Serves 6
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour, in all
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1teaspoon basil (fresh or dried)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 stick butter
• juice from 3 large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley
• 6 bass filets
• salt, to taste

Instructions:

Process the pecans, 1 cup of flour, and seasonings in food processor until finely ground; place in a large bowl and set aside. Whisk together the egg and milk; set aside.

Melt butter in a large nonstick skillet over medium heat. Dredge filets in egg mixture, then in pecan mixture, coating both sides. Place the coated filets in the pan. Cook on a medium high heat for 3 to 4 minutes on each side. Place cooked filets on individual plates.

To the reserved butter in the pan add remaining 1 tablespoon of flour and stir while cooking on a medium high heat. Add lemon juice, stock, parsley, and Worcestershire sauce and parsley, stirring over reduced heat until mixture thickens. Spoon sauce over filets; garnish with a wedge of lemon and parsley.