Crunchy pecans add texture and nutty flavor to mild white fish. The sweet crab salad and fresh corn sauce, round out the dish.
- 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
For the corn sauce:
In a heavy bottomed pot, combine butter and flour and cook over medium heat, stirring frequently until it becomes the color of milk chocolate.
Cut the corn kernels off cob. Add the kernels and cream to the pot, bring to boil and add the chopped onion. Stir in the chopped thyme. Season with salt and pepper to taste.
For the pecan-crusted fish:
1. Place the pecans, flour and Creole seasoning in a food processor and process until finely ground. Transfer the pecan flour to a large bowl.
2. Whisk the egg in a large mixing bowl and add the milk. Season both sides of the fish fillet with Creole seasoning. One at a time, place the fillets in the egg wash.
3. Remove one fillet from the egg wash, letting any excess fluid drain back into the bowl. Dredge the fillet in the pecan flour and coat both sides, shaking off any excess. Transfer to a dry sheet pan, and repeat with the remaining fillets.
4. Place a large skillet over high heat and add 2 tablespoons of the butter. Heat for about 2 minutes, or until the butter is completely melted and starts to bubble. Place three fish fillets in the pan and cook for 1½ minutes per side, or until the fish is an even brown. Remove the fish, place on a baking rack, wipe the pan clean with a paper towel, add another 2 tablespoons of butter, and repeat with the three remaining pieces of fish.
5. In a large bowl toss greens, herbs, crabmeat and vinegar and season with salt and pepper.
6. Divide the corn sauce in six serving plates, place fish in center of sauce and top with salad.