Pecan crusted fish fillets
Makes 4 servings.
Originally this recipe called for catfish but we've made it with red snapper and it was great.
Sauce
1 cup dry white wine
1/4 cup fresh lemon juice
1 Tbsp Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 Tbsp chilled unsalted butter, cut into pieces
Fish
1/2 cup flour
1 cup whole milk
1 large egg
4 6- to 8-ounce fish fillets
1 cup Picante
Pecans, finely chopped
1 Tbsp vegetable oil
For sauce: Combine wine, lemon juice, Worcestershire sauce, and garlic in small, nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 mins. Add cream. Boil until sauce thickens slightly, about 5 mins. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl and return sauce to pan.
Meanwhile, prepare fish: Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle fish fillets with salt and pepper, and lightly coat in flour. Dip into milk mixture. Coat one side in Picante Pecans and lightly coat other side with flour.
Heat 1/2 tablespoon oil in large skillet over medium heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 mins. Turn fish over, cook one minute. Using a metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fillets and 1/2 tablespoon oil. Bake until opaque in center, about 10 mins.
Transfer fish to plates. Serve with sauce.