Pecan Crusted Trigger Fish With A Roasted Pecan Vegetable Relish Meuniere Sauce And A Pile Of Shoestring Potatoes Recipe

How to make it

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• 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):
• 2-½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly. Yield: 2/3 cup