Emeril's Pecan Crusted Fish

1½ cups flour
2 cups roughly chopped toasted pecans
1 tablespoon Creole spice
Salt and pepper
2 eggs
1 tablespoon milk
2 6 oz firm-fleshed fish fillets
2 tablespoons diced red pepper
1 tablespoon minced shallots
1 tablespoon chopped green onions
1 tablespoon olive oil
Juice of 1 lemon
½ cup crabmeat

Pecan Meuniere Sauce:
Juice of 2 lemons
¼ cup Worcestershire sauce
1 tablespoon minced shallots
2 tablespoons heavy cream
1 stick butter, cut into small pieces
¼ cup chopped pecans
2 tablespoons oil, for sautéing
Thinly-sliced chives, for garnish

Preheat oven to 350º. In workbowl, combine ½ cup of flour, 1 cup of pecans, 1 tsp Creole spice, salt and pepper and process until smooth; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 tsp spice; in a third bowl whisk egg with milk. Season fish with remaining spice. Bread fish, dipping in seasoned flour, then in egg wash, then in pecan mixture. Set aside. In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat; season with salt and pepper. Set aside.

In saucepan combine lemon juice, Worcestershire sauce and shallots. Bring to a boil and reduce until thick. Add cream and reduce by half. Reduce heat to very low. Whisk in butter; remove from heat. Whisk butter in pecans. Set aside and keep warm. In ovenproof sauté pan heat oil. Add fish and cook until golden. Turn fillets and transfer to oven. Bake about 12 minutes. Ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives.