Instructions: Preheat oven to 400 degrees.

In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture.

Season the cod with Emerils Essence. In a saute pan, heat the olive oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and flip over. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6 to 8 minutes or until the crust is golden-brown and the fish is cooked all the way through.

Spoon the sauce in the center of the plate and around the rim. Lay the fish in the center of the sauce. Pile the shoestring potatoes on top of the fish. Garnish with the green onion and red peppers.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.