Pecan crusted redfish

This delicious recipe for pecan crusted redfish is just one of many that comes from the incredible Leah Chase and Dooky Chase's kitchen in New Orleans. Leah was the executive chef and co-owner of Dooky Chase's restaurant. Over the years, her recipes have been enjoyed by many notable figures including musicians, actors, artists, writers and politicians. Leah is known as the Queen of Creole Cuisine, having worked in Dooky Chase's kitchen since the 1950's until her passing in 2019, at the age of 96. Over 70 years later, Dooky Chase’s is still family owned and operated and remains the premier restaurant for authentic Creole cuisine. In 2018, Food & Wine named the restaurant one of the 40 most important restaurants of the past 40 years.

Pecan crusted redfishPhoto bydookychase/wyes

INGREDIENTS:

For the redfish-

• 4- 8-ounce redfish fillets
• 1 cup of flour
• Salt, to taste
• 1⁄2 teaspoon of paprika
• 1⁄4 cup of pecans
• 1 large egg
• 1 cup of milk
• 1⁄2 stick of butter

For the sauce-

• 1⁄2 stick of butter
• 1⁄2 cup of orange juice
• 1 tablespoon of parsley, chopped
• Orange slices

DIRECTIONS:

For the fish-

• Mix the flour, salt, paprika and pecans in a mixing bowl.
• Mix the egg with the milk.
• Dip fillets in milk and egg mixture. Dredge in the seasoned flour and pecan mixture.
• Heat the butter in a large skillet over a medium fire and brown the fillets about 6 minutes on each side.
• Place on hot platter. (Make 4 servings)

For the sauce-

• Heat the butter in a skillet over a medium fire.
• Let it brown but do not burn.
• Add the orange juice and parsley and cook for about 5 minutes.
• Pour the sauce over the fish and garnish with orange slices

SERVE AND ENJOY!