Fish With Pecan Butter Sauce And Meuniere Sauce Recipe

• 1/2 c. Lowfat milk
• 1 x Egg, beaten
• 1 Tbsp. Salt
• 1 tsp Onion pwdr
• 1 tsp Sweet paprika
• 3/4 tsp Grnd cayenne
• 1/2 tsp White pepper
• 1/2 tsp Garlic pwdr
• 1/2 tsp Black pepper
• 1/4 tsp Dry mustard
• 1/4 tsp Oregano
• 1/4 tsp Thyme
• 1 c. All-purpose flour
• 6 x Trout, (4 ounce) redfish, or possibly other hard fleshed fish fillets Vegetable oil for pan frying
• 6 Tbsp. Coarsely minced pecans, dry roasted
• 4 Tbsp. Unsalted butter, softened
• 1/2 c. Coarsely minced pecans, dry roasted
• 2 Tbsp. Very finely minced onion
• 1 tsp Lemon juice
• 1/2 tsp Tabasco sauce
• 1/4 tsp Chopped garlic
• 1 cube basic seafood stock
• 3/4 tsp Chopped garlic
• 3/4 lb (3 sticks) unsalted butter, in all
• 2 Tbsp. All-purpose flour
• 1/4 c. Worcestershire sauce
• 1/4 tsp Salt

Directions