Search
by Ingredient

Fish in Hot Fanny Sauce

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

2 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 tablespoons butter, unsalted
Camera
1 teaspoon cayenne pepper
Camera
1 tablespoon red hot pepper sauce
Camera
1 teaspoon black pepper
Camera
1 teaspoon white pepper
Camera
1 teaspoon paprika
Camera
1 teaspoon oregano
Camera
¼ cup onions
minced
Camera
3 each garlic cloves
in thin slices
Camera
1 tablespoon pecans
finely chopped
Camera
¼ cup pecans
sliced
Camera
2 teaspoons lemon juice
Camera
2 each fish
steaks or tournedos, cut about 1 inch thick
* Camera

Ingredients

Amount Measure Ingredient Features
6E+1 ml butter, unsalted
Camera
5 ml cayenne pepper
Camera
15 ml red hot pepper sauce
Camera
5 ml black pepper
Camera
5 ml white pepper
Camera
5 ml paprika
Camera
5 ml oregano
Camera
59 ml onions
minced
Camera
3 each garlic cloves
in thin slices
Camera
15 ml pecans
finely chopped
Camera
59 ml pecans
sliced
Camera
1E+1 ml lemon juice
Camera
2 each fish
steaks or tournedos, cut about 1 inch thick
* Camera

Directions

Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika and diced pecans.

Cook over medium heat until onions are clear.

Add Tabasco sauce.

Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick.

Cook on high 4 to 5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning. NOTES: * Fish in a hot garlic/pecan sauce -- The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home. This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe "fish with something not entirely unlike hot fanny sauce. " This sauce is best served with a moderately strong fish: I would recommend sturgeon, swordfish, or tuna. * If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish. * Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or linguine with shrimp meat and pesto. : Difficulty: moderate. : Time: 45 minutes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 35789% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 17mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 30% Vitamin C 17%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe