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Pecan Crusted Trigger Fish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes (Emeril Lagasse) Recipe

Pecan Crusted Trigger Fish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes (Emeril Lagasse) Recipe

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Pecan Crusted Trigger Fish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes (Emeril Lagasse)

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Ingredients:

Serving

2 (1-inch) slices zucchini , sliced lengthwise
2 (1-inch) slices yellow squash , sliced lengthwise
2 (1-inch) slices of eggplant , sliced lengthwise
drizzle olive oil
salt and freshly ground black pepper
1/2 cup olive oil
3 cups roasted pecan pieces
2 tsp chopped garlic
1/4 cup chopped green onions
3/4 cup worcestershire sauce
2 whole lemons, skin and pith removed
2 bay leaves
3/4 lb butter, cubed and cold
1 cup bread crumbs
creole seasoning, recipe follows
4 (6-8 oz) trigger fish fillets, dressed
2 large idaho potatoes, peeled and cut into shoestrings
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 450 degrees F. Preheat the fryer. Season the vegetables with olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool completely. Medium dice the vegetables and set aside. In a large saute pan, heat 1 tablespoon of the olive oil. Saute the roasted vegetables, 1 1/2 cups of the pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm. In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook until it reduces by two-thirds, about 4 minutes. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated. The sauce should be thick and coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Keep the sauce warm. In a food processor, combine the remaining 1 1/2 cups of the pecans, breadcrumbs, and 2 tablespoons of the olive oil. Process until fully incorporated. Remove and season with Creole seasoning. Season the fillets with the Creole seasoning. In a large, ovenproof saute pan, heat the remaining 1/4 cup of olive oil. When the oil is hot, add the fillets, pretty side down first. Saute the fillets for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the pecan crust. Place in the oven and cook for 5 minutes. Fry the potatoes until golden, about 3 to 4 minutes, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper. To serve, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place 3 piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly. Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1710.38 Kcal (7161 kJ)
Calories from fat	1449.62 Kcal
		% Daily Value*
Total Fat	161.07g	248%
Cholesterol	182.82mg	61%
Sodium	4215.96mg	176%
Potassium	1649mg	35%
Total Carbs	67.27g	22%
Sugars	21.18g	85%
Dietary Fiber	21.08g	84%
Protein	16.72g	33%
Vitamin C	32.2mg	54%
Vitamin A	1mg	32%
Iron	8.7mg	48%
Calcium	271.7mg	27%

Amount Per 100 g
Calories	301.24 Kcal (1261 kJ)
Calories from fat	255.31 Kcal
		% Daily Value*
Total Fat	28.37g	248%
Cholesterol	32.2mg	61%
Sodium	742.53mg	176%
Potassium	290.43mg	35%
Total Carbs	11.85g	22%
Sugars	3.73g	85%
Dietary Fiber	3.71g	84%
Protein	2.94g	33%
Vitamin C	5.7mg	54%
Vitamin A	0.2mg	32%
Iron	1.5mg	48%
Calcium	47.9mg	27%

* 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.