Pecan-Crusted Bass Filets and Lemon-Creole Sauce

Makes 6 servings

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

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.