Cajun Spiced Pecan Crusted Tilapia with Creole Cream Sauce

Cajun Spiced Pecan Crusted Tilapia

2 - Tilapia Filets, rinsed and patted dry
1/3 c. AP Flour
2 tbsp. Blackening Season
2 oz. Pecan Pieces, super finely chopped
5 tbsp. butter
2 tbsp. veg oil
2 eggs, beaten
1/4 c. water
2 tbsp. Franks Hot Sauce

Combine in a pie plate or something similar in shape/size: Flour, Blackening Seasoning and the Super Finely Chopped Pecan Pieces.  In a seperate bowl combine the eggs, water, and Franks Red Hot (use more or less depending on your taste preferrence.  Dip the tilapia filet in the pecan mixture and pat the mixture onto the fish, making sure you coat as much of the fish as possible.  Next dip the fish into the egg wash - making sure to coat the fish in the wet mixture.  Now dip it back into the pecan mixture, thoroughly coating the fish and set aside onto a plate.  Repeat the the steps for the next filet and let the fish set for 15 minutes to allow the coating to adhere to the fish and dry out a bit.

In a large skillet, melt the butter over medium/medium high heat.  Once the butter has melted, add the oil and heat the butter/oil mixture till it's just about to smoke and is ripply in the pan.  Add the fish filets carefully - I place the thicker side of the fish towards the center of the pan.  Cook until it's golden brown on one side and flip (gently so you don't splash yourself) - cook for another 4-5 minutes or until golden brown.  Once the filets are cooked remove them from the pan with a spatula and place on a plate.

Creole Cream Sauce

2 -3 tbsp. of the pan drippings from the fish
1-2 tbsp. of flour
2 tbsp. Creole Mustard (I prefer Zatarrains)
3/4c - 1c. Chardonnay
1/2c. Heavy Whipping Cream (more or less based on your preferrence.)

Drain the butter/oil mixture from the pan - leaving 2-3 tbsp. in the pan (it's ok if there's residue/brown bits on the bottom of the pan - it adds flavor).  Add the flour - if you leave about 3 tbsp of butter/oil, use 2 tbsp. of flour; if you leave 2 tbsp of butter/oil, use 1 tbsp. of flour.  Cook the flour for a few minutes to remove the raw flour taste.  Add the creole mustard into the mixuture and combine with the roux - I use a fork at this point to help mix everything together.  Remove the pan from the burner and add the wine.  Place the pan back on the burner and use your fork to break up the roux and combine it into the wine mixture - smash it and whisk it with the fork.  Once this mixture has been combined, add the the cream and stir until everything is mixed together.  I forgot to mention - while making the sauce, be sure to set the temperature on the stove to medium-low to medium.  Spoon over the tilapia and ENJOY!!!