No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Pecan Crusted Trigger Fish With A Roasted Pecan Vegetable Relish, Meuniere Sauce And A Pile Of Shoestring Potatoes

  • Yield: 4 servings


  • 2 (1-inch) slices zucchini, sliced lengthwise
  • 2 (1-inch) slices yellow squash, sliced lengthwise
  • 2 (1-inch) slices of eggplant, sliced lengthwise
  • Drizzle olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 3 cups roasted pecan pieces
  • 2 teaspoons chopped garlic
  • 1/4 cup chopped green onions
  • 3/4 cup Worcestershire Sauce
  • 2 whole lemons, skin and pith removed
  • 2 bay leaves
  • 3/4 pound butter, cubed and cold
  • 1 cup bread crumbs
  • 4 (6-8 ounces) Trigger Fish fillets, dressed
  • 2 large Idaho potatoes, peeled and cut into shoestrings
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • Preheat the oven to 450ºF.
  • Preheat the fryer.
  • Season the vegetables with olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool completely. Medium dice the vegetables and set aside. In a large sauté pan, heat 1 tablespoon of the olive oil. Sauté the roasted vegetables, 1 1/2 cups of the pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm.
  • In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook until it reduces by two-thirds, about 4 minutes. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated. The sauce should be thick and coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Keep the sauce warm.
  • In a food processor, combine the remaining 1 1/2 cups of the pecans, bread crumbs, and 2 tablespoons of the olive oil. Process until fully incorporated. Remove and season with Creole seasoning.
  • Season the fillets with the Creole seasoning. In a large, ovenproof sauté pan, heat the remaining 1/4 cup of olive oil. When the oil is hot, add the fillets, pretty side down first. Sauté the fillets for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the pecan crust. Place in the oven and cook for 5 minutes.
  • Fry the potatoes until golden, about 3 to 4 minutes, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper.
  • To serve, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place 3 piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish with parsley.
  • EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup

Recipe Details