Best 3 Fish Wpecan Butter Sauce And Meuniere Sauce Recipes

Seafood fanatics, prepare to embark on a culinary journey like no other! This article presents two extraordinary recipes that will tantalize your taste buds and leave you craving for more. Discover the art of preparing Fish with Pecan Butter Sauce, a harmonious blend of delicate fish fillets smothered in a rich and creamy pecan butter sauce, offering a symphony of nutty and buttery flavors. Alongside this masterpiece, indulge in the classic French delight, Meunière Sauce, a simple yet elegant sauce that elevates any fish dish with its luscious browned butter and tangy lemon essence. Get ready to impress your family and friends with these restaurant-worthy recipes that are surprisingly easy to recreate in your own kitchen.

Here are our top 3 tried and tested recipes!

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE

Palace Cafe Catfish Pecan With Meuniere Sauce image

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

Provided by Molly53

Categories Catfish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

Steps:

To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
Trim all fat from fillets.
Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
Pour into a pie pan.
Add salt and pepper to flour; place into another pie pan.
Beat the eggs and milk together.
Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
Remove from heat and whisk in butter.
Serve over the cooked fish and garnish with roasted whole pecans.

RED FISH MEUNIERE PECAN

Red Fish Meuniere Pecan image

This is my favorite Meuniere sauce recipe. You saw many a different variation of this sauce paired with different fish and sometimes even steak down in New Orleans. It's a variation of the basic brown butter sauce, but done in a french/creole fashion. Very simple and delicious! You can leave out the pecans if they don't tickle your fancy, it's just as good.

Provided by graniteangel

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

24 ounces red fish fillets
1/4 cup cornflour
1/2 cup white flour
2 teaspoons creole seasoning
1/2 teaspoon white pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley
1/2 teaspoon Worcestershire sauce
kosher salt
2 tablespoons toasted pecan pieces

Steps:

Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
Heat olive oil and one tablespoon butter in large frying pan on Med heat.
Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
Once fish is done remove and place on a plate or serving dish.
Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
Sprinkle fillets with toasted pecan pieces.
Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.

Nutrition Facts : Calories 215.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 22.9, Sodium 9.4, Carbohydrate 18.7, Fiber 1.4, Sugar 0.4, Protein 2.6

FISH BURGERS WITH A HERB SAUCE

Fish Burgers With a Herb Sauce image

East meets West....a different take on fish cakes! I used catfish but would think other white fish would work too.

Provided by PetsRus

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup basil leaves
1/4 cup fresh parsley leaves
1/4 cup green onion, roughly chopped
1 clove crushed garlic
salt
1 lb catfish, chopped in chunks
1 egg
1/2 cup breadcrumbs
1 lime, zest of
1 finely chopped chili pepper (optional)
3 teaspoons ground coriander
1 teaspoon fresh grated ginger
salt
2 tablespoons chopped green onions or 2 tablespoons chives
2 tablespoons chopped parsley
1 cup grated carrot
vegetable oil (for frying)

Steps:

For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
Process using the on and off technique until it becomes almost like a paste, but do not over- process
Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
Shape into 4 burgers or into smaller portions
If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

Nutrition Facts : Calories 426.7, Fat 26.9, SaturatedFat 7.8, Cholesterol 126.4, Sodium 425.3, Carbohydrate 23.5, Fiber 2.9, Sugar 4.4, Protein 23.3

Tips:

For the best results, use fresh fish fillets that are about the same size and thickness. This will ensure that they cook evenly.
If you don't have pecan butter sauce on hand, you can make your own by combining melted butter, chopped pecans, lemon juice, and salt and pepper to taste.
Meuniere sauce is a classic French sauce that is made with butter, lemon juice, and parsley. It is a delicious and easy way to add flavor to fish.
To make sure the fish is cooked through, insert a fork into the thickest part of the fillet. If the fish flakes easily, it is done.
Serve the fish immediately with your favorite sides, such as rice, potatoes, or vegetables.

Conclusion:

Fish with Pecan Butter Sauce and Meuniere Sauce are two delicious and easy-to-make dishes that are perfect for a weeknight meal. The pecan butter sauce is rich and nutty, while the meuniere sauce is light and lemony. Both sauces are perfect for complementing the delicate flavor of the fish. Whether you are a seasoned cook or a beginner, these recipes are sure to impress your family and friends.