- 6 - Fish filets
- 2 - Cups pecan halves
- 1- Cup plus 1 TBSP all-purpose flour, in all
- 1 - Teaspoon each of thyme, oregano, basil, black pepper, white pepper, cayenne pepper, garlic powder, onion powder
- 1- Large egg
- 1 Cup milk
- 1 - Pat of butter
- 5 - TBSP Kinloch Plantation Pecan Oil
- Juice from 3 large lemons, seeds removed
- 2 - Cups chicken or fish stock
- 1 - TBSP each of Worcestershire sauce and chopped parsley
- 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 non-stick skillet over medium heat and add oil. Dredge filets in egg mixture, then in pecan mixture, coating both sides. Place the coated filets in pan. Cook on a medium high heat for 3 to 4 minutes per side. Place cooked filets on individual plates. To the reserved oil in skillet add remaining 1 TBSP of flour and stir while cooking on medium high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over filets; garnish with wedge of lemon and parsley. Serves 6.