Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce

Preheat the oven to 375 degrees F.

In a large mixing bowl, combine the bread crumbs, 12-ounces processed andouille sausage , 1 tablespoon Creole seasoning, and 3 tablespoons olive oil.

Heat a large nonstick saute pan over medium heat. Season both sides of the fish filets with the remaining Creole seasoning and add to a dry hot pan. Cook the fish for 2 minutes. Remove the filets from the saute pan, flipping the uncooked sides down on to a sheet pan . Top each filet with a generous amount of the bread crumb mixture and place in the oven for 5 to 8 minutes.

Heat a dry skillet to toast the pecans, about 3 minutes. Add the onions , 2 chopped garlic cloves, 4-ounces diced andouille and 1 tablespoon olive oil and saute for 2 minutes. Deglaze the pan with the wine and reduce. Add the Worcestershire sauce . Turn off the heat, add the butter, scallions , and parsley.

Heat another skillet over medium heat. Add the remaining olive oil , garlic, crushed red pepper and kale. Season the kale with salt and pepper, to taste. Saute until wilted.

To serve: First pour the sauce onto a platter. Top the sauce with the sauteed kale. Top the kale with the crusted fish filets.