Ingredients:
4 tablespoons butter
1/4 cup minced onions
4 cloves garlic, minced
1 tablespoon minced celery
1 teaspoon cayenne pepper ( to taste)
1/4 teaspoon ground black pepper ( to taste)
1/4 teaspoon white pepper ( to taste)
1 teaspoon paprika
2 tablespoons pecans, finely chopped
1 tablespoon Tabasco sauce ( to taste)
1/4 cup sliced pecans, sliced lengthwise in half
2 pieces fish, thick fillets (at least 1″) or 2 pieces steaks
2 teaspoons lemon juice
1 teaspoon chopped dried oregano
Directions:
Melt the butter in a cast-iron skillet, then add onions, garlic, celery, peppers, paprika, and chopped pecans.
Saute over medium heat until onions are clear, about 5 to 7 minutes.
Add Tabasco sauce, then turn heat to high and add sliced pecans and fish.
Brown on high 4 to 5 minutes per side (coat uncooked side with sauce before turning); add the lemon juice and oregano after turning and browning.
When fish flakes easily, serve immediately with rice or pasta.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.