Preparation:
Prepare the sauce by bringing cream, cucumber and vanilla to a boil. Reduce slightly. Whisk in butter one piece at a time. Season with salt and pepper. Add tomatoes. Set aside. Grind pecans and flour in food processor to make "Pecan Meal".
Dredge fillets in meal and sauté in non-stick pan over high heat until done and nice color. Spoon sauce onto warm plates. Arrange fillets on pool of sauce.
Garnish with lemon slices.
January/February 1993 issue of Louisiana Conservationist Published by the Louisiana Department of Wildlife and Fisheries P.O. Box 98000 Baton Rouge, LA 70898-9000 |
