Jul 14 2026
Restaurants›Louisiana Lagniappe Restaurant›Pecan Recipe

Pecan Recipe

Inspired by Louisiana Lagniappe Restaurant
Time30m
Serves4

Pan sautéed fish topped with toasted pecans and Meuniere sauce.

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Ingredients

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Fish

Pecans

Meuniere Sauce

Method

Fish

  1. 1

    Prepare the Fish

    Season the fish fillets with salt and black pepper on both sides.

  2. 2

    Coat the Fish

    Dredge the seasoned fish fillets lightly in all-purpose flour, shaking off any excess flour.

  3. 3

    Sauté the Fish

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the coated fish fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer the fish to a warm plate and cover with foil to keep warm.

Pecans

  1. 4

    Toast the Pecans

    In the same skillet, add 1 tablespoon of butter over medium heat. Add the chopped pecans and toast them, stirring frequently, for about 2-3 minutes until fragrant and lightly browned. Remove the toasted pecans from the skillet and set aside.

Meuniere Sauce

  1. 5

    Make the Meuniere Sauce

    In the same skillet, add 4 tablespoons of butter and let it melt over medium heat. Once melted, allow the butter to cook until it turns a light brown color, about 3-4 minutes. Remove from heat and stir in the lemon juice and chopped parsley.

Assembly

  1. 6

    Plate the Dish

    Place each sautéed fish fillet on a serving plate. Drizzle the Meuniere sauce over the fish and top with the toasted pecans. Serve immediately.

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