Instructions: For the Creole Meuniere Sauce, combine the wine, lemons, garlic, shallots, salt and pepper in a small saucepan over medium-high heat and heat just to boiling. Add the Worcestershire sauce, Tabasco sauce and cream and simmer for 3 minutes. Take off the heat and slowly whisk in the butter until incorporated. Strain the sauce and stir in the chopped parsley.

To prepare the Pecan Crab Relish, combine all the ingredients in a small bowl and toss gently to keep from breaking up the crabmeat lumps. Set aside until ready to serve.

Preheat the oven to 375 degrees. Sprinkle 3/4 teaspoon of the Creole seasoning over each fish fillet and pat it in with your hands.

Combine 1 cup of the flour with 1 tablespoon Creole seasoning in a bowl and stir to mix. In another bowl, combine the ground pecans, remaining 1 cup flour and remaining 1 tablespoon Creole seasoning; stir to mix. In a third bowl, beat the eggs with the milk.

Dredge the seasoned fillets first in the seasoned flour, then in the egg mixture and finally in the pecan/flour mixture. Gently shake off the excess.

Heat the oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking, add the fish and saute until golden, about 1 1/2 to 2 minutes on each side. Turn the fish back onto the first side and place the skillet in the oven until the fish is brown and crisp, about 4 minutes.

To serve, place a fillet on each individual dinner plate and top with 1/2 cup each of the pecan crab relish and the Creole meuniere sauce.

This recipe yields 4 servings.

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