Commander Gundry's Pecan Fish
Several years before his untimely death, I questioned chef Jamie Shannon while dining at his incomparable New Orleans restaurant, Commander's Palace, about a dish that combined fish and nuts. That discussion sparked my take on a great fish dish. In this recipe, nothing can replace the matchless taste of butter. If using trout, don't remove the skin.
2 cups fresh pecans or pecan pieces
1 cup almond meal or soy flour
2 tablespoons Cajun seasoning, such as Emeril's, plus additional for dusting fish
1 omega-3 egg
1 cup unsweetened soymilk
4 catfish, tilapia, or rainbow trout fillets
2 tablespoons grass-fed butter
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh thyme, or 1 tablespoon dried
Sea salt and cracked black peppercorns to taste
Combine 1 cup of the pecans, the almond meal or soy flour, and the Cajun seasoning in a food processor. Pulse until finely ground but not smooth, then put in a shallow, wide plate.
Whisk the egg and soymilk in a large bowl.
Lightly dust each fish piece with additional Cajun seasoning, then dip into the egg wash. Place the fish on the pecan mixture and coat both sides, shaking off excess.
Heat the butter in a large nonstick skillet over high heat until bubbling, then add the fish and cook for 30 seconds. Reduce the heat to medium and cook for 2 minutes more. Turn the fillets and cook for 2 to 3 more minutes, until evenly browned. Remove to serving plates.
In the same skillet, place the olive oil and remaining 1 cup pecans; heat over high heat for 2 minutes, until bubbly, stirring constantly. Add the lemon juice, Worcestershire sauce, thyme, and salt and pepper to taste, and cook another minute. Top each fish fillet with a little pecan mixture.
Per serving: calories, g total fat (g saturated), mg cholesterol, g dietary fiber, g carbohydrate, g protein, mg sodium.