Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter - unsalted

  2. 1 teaspoon 5ml Cayenne pepper

  3. 1 tablespoon 15ml Tabasco sauce

  4. 1 teaspoon 5ml Black pepper - ground

  5. 1 teaspoon 5ml White pepper - ground

  6. 1 teaspoon 5ml Paprika

  7. 1 teaspoon 5ml Oregano

  8. 1/4 cup 15g / 1/2oz Onion - minced

  9. 3 Garlic cloves - in thin slices

  10. 1 tablespoon 15ml Pecans - chopped fine

  11. 1/4 cup 59ml Pecans - sliced

  12. 2 teaspoons 10ml Lemon juice

  13. 2 Fish steaks or - tournedos, cut about 1 inch thick

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 4-5 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.


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