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:

Directions:

  1. 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.
  2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  3. Combine all ingredients thoroughly. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.8
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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