Directions:
- In a small saucepan, combine the Worcestershire sauce, butter and oil; cook and stir until butter is melted. Stir in the pecans, salt, thyme, oregano and cayenne until blended; cook 3-4 minutes longer or until lightly toasted. Cool.
- In another small saucepan, bring the vinegar, lemon juice and shallots to a boil; cook for 8-10 minutes or until sauce is reduced to 1/2 cup. In a blender, puree red peppers. Gradually stir puree into sauce; heat though. Keep warm.
- Sprinkle fish fillets with pepper. Place flour and butter in separate shallow bowls. Dip fillets in flour, then in butter. In a large skillet over medium heat, fry fillets in oil in batches for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with red pepper sauce; garnish with spiced pecans. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 886.12 Kcal (3710 kJ) | ||
| Calories from fat | 537.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.77g | 92% | |
|---|---|---|---|
| Cholesterol | 88.76mg | 30% | |
| Sodium | 187.13mg | 8% | |
| Potassium | 337.87mg | 7% | |
| Total Carbs | 73.13g | 24% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 15.75g | 31% | |
| Vitamin C | 34.5mg | 58% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 9.3mg | 52% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 304.82 Kcal (1276 kJ) | ||
| Calories from fat | 185.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 92% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 30% | |
| Sodium | 64.37mg | 8% | |
| Potassium | 116.22mg | 7% | |
| Total Carbs | 25.16g | 24% | |
| Sugars | 1.24g | 14% | |
| Dietary Fiber | 1.38g | 16% | |
| Protein | 5.42g | 31% | |
| Vitamin C | 11.9mg | 58% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 3.2mg | 52% | |
| Calcium | 17.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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