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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Ingredients

8  6-7 ounce Redfish filets
1 cup Flour
½ tsp Salt
¼ tsp Pepper
½ tsp Creole Seasoning
1 stick Butter

Pecan Butter:
2 sticks Butter, softened
2 cups Pecan, chopped
½ cup Onion, diced
½ Tbl Lemon juice
2 tsp Hot Sauce
1 Tbl Garlic, minced

Instructions

Preheat oven to 325 degrees.

Combine flour with seasonings. Melt butter in a large skillet over medium-high heat. Lightly dust filets in seasoned flour and place in skillet. Lightly brown both sides and then place on a baking sheet. Spread pecan butter over the top surface of each filet. Bake 15 minutes. Yield: 8 servings.

Pecan Butter:
Place ingredients in a food processor and puree until well incorporated. Butter may be made in advance and stored in refrigerator. Allow butter to soften before preparing fish.

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