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Pecan Meat Recipes
Baked Dijon Salmon
- ¼ cup Butter (melted)
- 3 tablespoons Dijon Mustard
- 1 ½ Tbsp Honey
- ¼ cup Dry Breadcrumbs
- ¼ cup Finely Chopped Pecans
- 4 teaspoons Chopped Fresh Parsley
- 4 (4 oz.) Fillets of Salmon
- lemon for garnish, salt and pepper to taste
Preheat the oven to 400ºF. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together breadcrumbs, pecans and parsley. Brush each fillet with the honey mustard mixture (marinade ahead of time if desired). When ready to cook, sprinkle the top of the fillets with the breadcrumbs mixture. Bake salmon in preheated oven until it flakes easily (approximately 10-15 minutes). Season with salt and pepper and garnish with a wedge of lemon.
Pecan-Crusted Snapper
- 2 tablespoons chopped pecans
- 2 tablespoons coarse cornmeal
- Salt and freshly ground pepper
- 1 egg white
- 12 oz snapper fillet
- 1 tablespoon olive oil
Mix pecans, cornmeal, and salt and pepper to taste. Lightly beat egg white. Dip snapper into egg white and then into pecan mixture, coating all sides. Heat oil on medium-high in non-stick skillet. Saute snapper 4 minutes; turn and saute another 4 minutes.
Chicken Pecan Quiche
- 1 cup flour
- 1½ cup sharp cheddar cheese, shredded
- ¾ cup chopped pecans
- ½ teaspoon salt
- ¼ teaspoon coarse pepper
- 1/3 cup vegetable oil
- 3 eggs, beaten
- 8 oz sour cream
- ¼ cup mayonnaise
- ½ cup chicken broth
- 2 cup chicken, cooked and cooled
- ½ cup sharp cheddar cheese, shredded
- ¼ cup onion, minced
- ¼ teaspoon dillweed
- ¼ cup pecans, chopped
Combine first five ingredients. Stir in oil and set aside ¼ of mixture. Put remaining in bottom of 9" pie plate. Bake 10 minutes at 350º. Combine rest of ingredients and put into crust. Sprinkle remaining ¼ of mixture on top and bake at 325º for 45 minutes.
Emeril's Pecan Crusted Fish with Pecan-Crab Relish
- 1½ cups flour
- 2 cups roughly chopped toasted pecans
- 1 tablespoon Creole spice
- Salt and pepper
- 2 eggs
- 1 tablespoon milk
- 2 6 oz fish fillets (such as Mahi Mahi or any firm-fleshed fish)
- 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, picked over for shells and cartilage
- Juice of 2 lemons
- ¼ cup Worcestershire sauce
- 1 tablespoon minced shallots
- 2 tablespoons heavy cream
- 1 stick butter, chilled and cut into small pieces
- ¼ cup chopped pecans
- 2 tablespoons oil, for sautéing
- Thinly-sliced chives, for garnish
Preheat oven to 350º. In workbowl of food processor combine ½ cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt and pepper and process until just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 teaspoon spice; in a third bowl whisk egg with milk. Season fish with remaining spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mixture. Set aside on a plate. Make relish: In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat; season to taste with salt and pepper. Set aside. Make sauce: In a saucepan combine lemon juice, Worcestershire sauce and shallots, bring to a boil and reduce until thick and syrupy. Add cream and reduce by half. Reduce heat to very low. Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly. When butter is fully incorporated whisk in pecans. Taste and adjust seasonings. Set aside and keep warm. In an ovenproof sauté pan heat oil until shimmering. Add fish and cook until golden. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 minutes. To serve, ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives.
Pecan Coated Catfish
- 1 cup pecan halves, toasted
- 1 teaspoon salt
- 6 catfish fillets, about 2-2½ pounds
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon Tabasco sauce
- ½ cup flour
- lemon wedges and parsley sprigs for garnish, optional
Place the cooled toasted pecans in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce. In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350º until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.
Pecan-crusted trout with orange-rosemary butter sauce
- 2 cups pecans (about 8 oz)
- 1 cup all-purpose flour
- 2 large (12-14 oz) trout, filleted, skin left intact
- Salt and pepper
- 3 large egg whites, beaten to blend
- 1½ cups fresh orange juice
- 1 cup dry wine
- 2/3 cup chopped shallots
- ¼ cup white wine vinegar
- 8 (5") fresh parsley stems
- 1½ tablespoons fresh lemon juice
- 1 large fresh thyme sprig
- 2 fresh rosemary sprigs
- ¼ cup whipping cream
- ¾ cup unsalted butter, cut into 12 pieces
- 4 tablespoons olive oil
- 1 carrot, peeled, cut into matchstick-size strips
- 1 red bell pepper, thinly sliced
- 6 cups thinly sliced savoy cabbage
- 2 tablespoons unsalted butter
- Chopped fresh chives
To make trout, combine pecans and 1 tablespoon flour in a food processor. Grind pecans finely; transfer to plate. Place remaining flour on another plate. Sprinkle fish with salt and pepper. Dip 1 fillet into flour to coat; shake off excess. Using pastry brush, brush flesh side with egg whites. Place fillet, egg white side down, onto pecans; press to coat with nuts. Transfer to waxed paper-lined baking sheet, pecan side down. Repeat with remaining 3 fillets; chill.
For sauce, combine first 7 sauce ingredients in medium saucepan. Boil 10 minutes; add rosemary. Boil until liquid is reduced to ½ cup, about 10 minutes. Strain sauce into another medium saucepan, pressing on solids in sieve. Add cream; bring to boil. Reduce heat to medium-low. Whisk in butter 1 piece at a time (do not boil). Season with salt and pepper. Let stand at room temperature up to 2 hours.
To assemble, heat 2 tablespoons oil in heavy large Dutch oven over high heat. Add carrot and bell pepper; toss 2 minutes. Add cabbage; toss until cabbage wilts, about 4 minutes. Season with salt and pepper. Remove from heat.
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Place 2 fillets, pecan side down, into skillet. Cook until crust is golden and crisp, about 2 minutes. Using spatula, turn fillets over. Cook until just opaque in center, about 2 minutes. Transfer to plate. Repeat with remaining butter, oil and fish.
Whisk sauce over low heat to rewarm (do not boil). Divide vegetables among plates. Top with fish. Spoon sauce around fish and vegetables. Sprinkle with chopped chives and serve.
Honey Pecan Catfish
- 8 (7-8 oz) catfish fillets
- 3 cups pecans
- Salt and pepper to taste
- 1 cup flour
- 1 teaspoon paprika
- ½ cup water
- 2 eggs
- Peanut oil for frying
- ½ cup honey
- ¼ cup (½ stick) butter
- ½ cup chopped fresh parsley
Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended. Coat the fillets with the flour mixture and shake off the excess. Dip in the egg mixture and shake off the excess. Coat with the ground pecans and press lightly to adhere. Pour enough peanut oil into a large skillet to measure ¼". Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown. Drain on paper towels. Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Drizzle the glaze over the fillets and sprinkle with the parsley.