Makes 8—10 servings

Meunière is a traditional French culinary term for cooking protein—usually fish—in a sauté pan. It means “in the style of the miller’s wife,” a reference to the flour used for breading the fish. In New Orleans, it has come to mean a butter sauce, usually with pecans added.

Ingredients:

• 1/4 cup butter, in all
• 2 cups pecans, chopped
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Creole seasoning

Instructions:

In a heavy skillet, melt half of the butter over medium-high heat. When foamy, add the pecans and toast until lightly browned. Add remaining ingredients and whisk until blended and remaining butter is melted.