This recipe is from Emeril Lagasse. We first had it many years ago at his flagship restaurant in New Orleans. It was such a great taste sensation and we have returned to have it again many times. I was thrilled when Emeril posted the recipe for this.
His recipe calls for the fish to be crusted with andouille and breadcrumbs and then served over shoe string potatoes. I omitted the shoestring potatoes for my version. They are delicious, but there is a lot of other stuff going on here so they are not really needed.
Here is a link to the Emeril’s recipe. Follow his recipe, but instead of the breadcrumbs, grind up some toasted pecans in a food processor to resemble breadcrumbs. Sometimes, I also skip the roasted vegetable relish when I’m in a hurry, since the fish on it’s own is so good.
So happy to be able to have a favorite that can still fit in our lifestyle!