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

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 whole lemons, skin and pith removed

3/4 pound butter, cubed and cold

1/2 cup olive oil

2 (1-inch) slices zucchini, sliced lengthwise

Salt and freshly ground black pepper

2 1/2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon dried thyme

1 tablespoon dried oregano

1 cup bread crumbs

2 bay leaves

3/4 cup Worcestershire Sauce

2 teaspoons chopped garlic

2 (1-inch) slices yellow squash, sliced lengthwise

Drizzle olive oil

4 (6-8 ounces) Trigger Fish fillets, dressed

1 tablespoon black pepper

2 tablespoons garlic powder

2 (1-inch) slices of eggplant, sliced lengthwise

3 cups roasted pecan pieces

2 tablespoons salt

2 large Idaho potatoes, peeled and cut into shoestrings

Creole seasoning, recipe follows

1 tablespoon onion powder

1/4 cup chopped green onions

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