Pecan-Crusted White Fish

1 tablespoon butter

1/2 cup pecans, chopped medium

1/4 cup Dijon mustard

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoons lemon juice

1/2 red bell pepper, diced

2 scallions, chopped (white and light green parts only)

1 tablespoon minced shallots

1/2 + 2 teaspoons New Orleans Seasoning

4- 4 ounce fillets white fish

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray. Set aside.

2. In a sauté pan over medium heat, add the butter. Once melted add the pecans and cook for 4-5 minutes until lightly toasted, stirring regularly. Transfer the pecans to a plate to cool.

3. In a food processor or blender, combine the mustard, mayonnaise, honey, lemon juice, red bell pepper, scallions, shallots, and 1/2 teaspoon New Orleans seasoning. Purée or pulse to desired consistency. This can be made and refrigerated 3 days ahead.

4. Arrange fillets on the prepared pan, skin side down.

5. In a small bowl combine the olive oil and remaining 2 teaspoons New Orleans seasoning. Brush a light coating onto the fish. Press the pecans onto the fish fillets

6. Bake for 8 to 10 minutes or until the fish flakes. Serve immediately with remoulade.

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