Fish With Pecan Butter Sauce and Meuniére Sauce is a complex, delicious main course well suited to entertaining. Elegant, yet rustic, it makes a superb presentation.
Fish With Pecan Butter Sauce and Meuniére Sauce

Fish with Pecan Butter and Meuniere Sauces
Recipe type: Main, Entree, Seafood
Cuisine: Cajun
Serves: 6
  • a sufficient amount Meuniére Sauce (recipe follows)
  • 1/2 Cup milk
  • 1 egg, beaten
  • 2 Tablespoons Chef Paul Prudhomme's Seafood Seasoning
  • 1 Cup all-purpose flour
  • 6 (4 ounces) salmon or other firm-fleshed fish
  • a sufficient amount vegetable oil for pan frying
  • 6 Tablespoons coarsely chopped pecans, dry roasted
Pecan Butter Sauce
  • 4 Tablespoons unsalted butter, softened
  • 1/2 Cup coarsely chopped pecans, dry r
  • 2 Tablespoons very finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon minced garlic
Meuniére Sauce
  • 1/4 teaspoon salt
  • 1 Cup seafood stock
  • 3/4 teaspoon minced garlic
  • 3/4 pound (3 sticks) unsalted butter, in all
  • 2 Tablespoons all-purpose flour
  • 1/4 Cup Worcestershire sauce
  1. Make the Pecan Butter Sauce and the Meuniére Sauce and set aside.
  2. Combine the milk and egg in a pan (loaf, cake and pie pans work well) until well blended. In a separate pan add 1 tablespoon of the Seafood Magic to the flour; mix well. Sprinkle the remaining Seafood Magic lightly and evenly on both sides of the fish, patting it in by hand.
  3. Warm the serving plates in a 250 degree F oven.
  4. Heat about 1/4 inch oil in a very large heavy skillet to about 350 degrees F. Meanwhile, dredge each filet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge filets once more in the flour, shaking off excess. Fry the filets in the hot oil until golden brown, about 2 to 3 minutes per side (adjust heat as necessary to maintain the oil's temperature). Drain on paper towels and, while still on the towels and very hot, spread a scant 2 tablespoons of the Pecan Butter Sauce over the top of each filet. Discard paper towels and serve immediately.
  5. To serve, spoon 1/3 cup Meuniére Sauce onto each heated serving plate and place a filet on top. Sprinkle each filet with about 1 tablespoon pecans.
Pecan Butter Sauce
  1. Place all ingredients in a blender or food processor and process until creamy and smooth, about 2 to 3 minutes, pushing down sides a few times with a rubber spatula.
Meuniére Sauce
  1. In a 2-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from heat.
  2. In a 1-quart saucepan melt 4 tablespoons of the butter over high heat. Add the flour and whisk with a metal whisk until smooth, about 10 seconds. Remove from heat. Return stock mixture to a medium heat. Gradually add the butter mixture to the stock mixture, whisking constantly until smooth. Reduce heat to very low. Add the remaining butter, about a third at a time, whisking constantly each time until butter is melted. Gradually add the Worcestershire, whisking constantly, and add the salt. Continue cooking until sauce thickens slightly, about 5 minutes, whisking often. The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.