Page 123 - South Mississippi Living - May, 2024

Bacon Pecan Encrusted Redfish
Ingredients
Redfish
Redfish fillets Seafood seasoning Butter
Bacon Pecan Crust
1 cup pecan pieces
1/2 cup light brown sugar
1 cup panko bread crumbs 1/2 teaspoon salt
1/2 teaspoon black pepper 3/4 cup crispy chopped bacon
Citrus Beurre Blanc
1/2 cup heavy cream 1 1/2 tbsp white wine 1/2 cup orange juice 1 1/2 tbsp lemon juice 1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter, room temp
The Recipe
Bacon Pecan Crust
Bacon Pecan Redfish.
Combine all ingredients in a food processor and pulse until all ingredients are blended to a chunky consistency.
Citrus Beurre Blanc
In a sauce pot over medium high heat, combine the heavy cream, white wine, orange juice and lemon juice. Bring the mixture to a boil. Then reduce the heat to a steady simmer. Whisking frequently.
Remove the pan from heat once the sauce thickens enough to coat the back of a spoon.
Whisk in salt, pepper and butter until thick and creamy. Set aside until ready to use.
Redfish
Lightly season both sides of the redfish fillets with seafood seasoning and drizzle the top of the fillet with melted butter.
Top the buttered side of the fillet generously with the bacon pecan crust mixture and pat down firmly to make the mixture stick.
Place the redfish (topping side down) on a griddle plate or large sauté pan over medium-high heat and cook until the bacon pecan crust lightly browns. Flip and continue cooking until the redfish is cooked through.
Place on a plate with the encrusted side up and top with the citrus beurre
blanc and chopped bacon just before serving.
Try this recipe the next time you bring in some redfish for the table. Caution, many people overcook fish, making it dry. The thicker
the fillet, the slower a person should cook it once the topping side has browned.
SOUTH MISSISSIPPI Living | www.smliving.net
May 2024 | 123
Rob Heffner.