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Baked Catfish and Pecans

2 pounds catfish fillets
1 teaspoon sea salt
1 cup all-purpose flour
¼ teaspoon red pepper
1 teaspoon grated lemon rind
½ cup unsalted butter
¼ cup Pecan Valley Pecan Pieces
1 teaspoon lemon juice
1 tablespoon Worcestershire Sauce1. Preheat oven to 350ºF.
2. Make pecan sauce by combining ¼ cup butter, chopped pecans, lemon juice and Worcestershire sauce and blend well.
3. Combine flour, sea salt, pepper, lemon rind. Roll fillets in mixture, coating well.
4. Melt ¼ cup butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides.
5. Place fillets in well-greased 12-inch-by-8-inch-by-2 baking dish. Sprinkle pecan butter sauce over fillets. Sprinkle with additional chopped pecans if desires.
6. Bake uncovered in a preheated oven for 12 minutes or until fish flakes easily when tested with a fork

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Calvert’s Pecan Flounder

4 6-ounce flounder fillets (any delicate fish fillet may be used)
2 tablespoons Calvert’s Cedar Street Chive
⅔ cups Calvert’s Cedar Street Pecan Vinaigrette
4 tablespoons dry white wine
½ cup Pecan Valley Pecan Halves
8 thin lemon slices1. Preheat oven to 375ºF.
2. In a stainless steel or glass pan, place flounder fillets which have been spread with Calvert’s Cedar Street Chive Mustard. Pour ½ cup Calvert’s Cedar Street Pecan Vinaigrette over fillets and marinate for 1 hour, turning once.
3. Place each fillet of flounder on a rectangle of aluminum foil large enough to encase it. Top each marinated fillet with another teaspoon of pecan vinaigrette, two slices of lemon, and ¼ of the pecan halves. Sprinkle with one tablespoons. Dry white wine. Seal foil to envelop fish.
4. Bake in a preheated oven for oven for 20 minutes. Place flounder with garnish on individual, warmed plates.

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Crab Pecan Delight

½ cup celery; chopped
2 tablespoons green onion; chopped
1½ cup Pecan Valley Pecan Meal
¼ cup plus 1 tablespoon unsalted butter
½ teaspoon sea salt
⅛ teaspoon pepper
Dash of garlic powder
1 pounds crab meat
1 10-ounce can cream of celery soup
¾ cup evaporated milk
¼ cup dry bread crumbs1. Preheat oven to 350ºF.
2. Sauté celery, green onion and 1 cup pecan meal in ¼ cup butter until vegetables are crispy-tender. Add sea salt, pepper and garlic. Stir in crab meat and simmer for 10 minutes. Add soup; gradually stir in milk. Pour into baking dish, sprinkle with bread crumbs and remaining pecan meal: pat with remaining butter.
3. Bake in a preheated oven for 20 to 25 minutes, or until brown.

Makes 4 to 6 servings

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Crispy Pecan Fish Fillet

1½ pounds catfish fillets
1 cup milk
2 cup yellow cornmeal
1 teaspoon Tabasco Sauce
½ teaspoon sea salt
¼ pounds unsalted butter
¼ cup vegetable oil
1 cup Pecan Valley Pecan Pieces
1 cup chopped parsley
½ cup freshly squeezed lemon juice1. Wash the fish fillets under cold running water, and place them in a bowl with the milk, Tabasco and sea salt. Allow them to sit at room temperature for 15 minutes.
2. Just before cooking, drain the fillets and dredge them in the cornmeal.
3. Heat 2 tablespoons of the butter and vegetable oil in a skillet over medium high heat.
4. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side; don’t crowd the pan.
5. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm.
6. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the pecans. Stir constantly while the pecans brown. Add parsley and lemon juice and stir to combine.
7. Pour sauce over fish fillets and serve immediately.

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Panned Fried Fish with Pecan Topping

1 cup Pecan Valley Pecan Pieces
½ cup unsalted butter, cut in 1-inch pieces
2 teaspoons lemon juice,
⅛ teaspoon red pepper
1 teaspoon garlic, minced
1 teaspoon Worcestershire Sauce
¼ teaspoon sea salt
6 fish filets
2 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon sweet paprika
½ teaspoon freshly ground pepper
⅛ teaspoon red pepper
Vegetable oil
Lemon wedges for garnish1. Into a food processor place the pecans, butter, lemon juice, pepper, garlic, Worcestershire and sea salt. Process until uniform.
2. Heat the vegetable oil in a skillet to 350ºF. Heat enough oil to cover the fish filets half way.
3. Dredge the fish in flour. Shake off any excess.
4. Drop the fish filets in the hot fat and fry for seven minutes on a side (depending on the thickness of a fish.) The fish are done when they are opaque and flake easily with a fork.
5. Place the fried filets on a broiler pan and cover with the pecan topping.
6. Place the broiler pan in the oven about 6 inches away from the flame and broil for up to a minute. The fat content is so high here that you shouldn’t leave the fish alone. They will cook quickly and there is always the potential for burning.
7. Serve hot on a plate garnished with lemon wedges and parsley.

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Pecan Catfish and Sweet Potato Chips

1½ pounds catfish fillets
2 tablespoons brown mustard
2 teaspoons honey
⅔ cup Pecan Valley Pecan Meal
⅓ cup seasoned bread crumbs
¾ pounds thinly sliced sweet potato
Peanut oil
Orange wedges1. Cut catfish into ½-inch-by-2-inch fingers. Brush with brown mustard and honey. Dredge in a mixture of pecan meal and seasoned bread crumbs and set aside.
2. Sauté potato in peanut oil until crisp and brown and drain on paper towels.
3. Add oil to pan and sauté fish until it flakes to the touch. 4 to 5 minutes per side. Serve fish with the chips and orange wedges.

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Pecan-Crusted Grouper

2 grouper fillets (½ pounds)
2 teaspoons Dijon mustard
½ cup all-purpose flour
2 egg whites, lightly beaten
½ cup Pecan Valley Pecan Meal1. Preheat oven to 425ºF.
2. Lightly coat fish fillets all over with mustard. Dust with flour, shaking off excess. Dip in egg whites, and then roll in pecan meal. Place fish on a baking sheet sprayed with vegetable oil.
3. Bake in a preheated oven for 15 to 20 minutes, until cooked through.

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Trout Sautéed in Pecan Oil

½ cup Pecan Valley Pecan Pieces
4 trout fillets
A little all-purpose flour
Sea salt
Freshly ground black pepper
2 tablespoons Pecan Valley Pecan Oil, walnut oil or hazelnut oil
2 tablespoons sherry or red wine vinegar1. Toast the pecans in a dry skillet over medium heat, shaking the pan often, for about 5 minutes. Set aside.
2. Wipe the skillet with paper towels. Dust the fish fillets with flour and shake off the excess.
3. Heat just enough oil to film generously the bottom of the skillet.
4. Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
5. Remove the fish to a warm dish. Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.

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Trout with Roasted Pecans a La Commander’s Palace

2 eggs; lightly beaten
2 teaspoons Creole Seafood Seasoning
6 6-ounce trout fillets
¼ cup vegetable oil
Lemon wedges
1 cup milk
1 cup all-purpose flour
½ cup clarified butter
¼ cup margarine
1 recipe Pecan Butter
1 recipe Creole Meuniere Sauce

1. Preheat oven to 350ºF.
2. Prepare pecan butter and Creole Meuniere Sauce; set aside.
3. Combine eggs and milk, beating until well blended.
4. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.
5. Dip fillets in egg-milk mixture, then again in seasoned flour.
6. Melt clarified butter in large skillet over medium-high heat.
7. Place fillets carefully in skillet; sauté quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
8. Arrange fillets on warm serving platter or plates.
9. Top each fillet with heaping tablespoon pecan butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.Pecan Butter
1 cup Pecan Valley Pecan Pieces
Juice of ½ lemon
¼ cup unsalted butter
1 tablespoon Worcestershire sauce

1. Preheat oven to 350ºF.
2. Spread pecans on cookie sheet and roast in preheated oven 10 minutes.
3. Coarsely chop half the roasted pecans and reserve for garnish.
4. Put remaining pecans in blender or food processor container.
5. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.

Creole Meuniere Sauce
2 tablespoons vegetable oil
1½ cups fish stock
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
¼ cup parsley; chopped
2 tablespoons all-purpose flour
Sea salt to taste
½ cup unsalted butter
1 juice of lemon1. Heat oil in heavy skillet; remove from heat and add flour.
2. Return to heat and cook, stirring, until roux is medium brown in color.
3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.
4. Add sea salt and pepper.
5. Transfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.
6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.
7. Add lemon juice and parsley; whisk again briefly and remove from heat.
8. This sauce should be used within 45 minutes from time it is completed.

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