Fish with Pecan Butter and Meunière Sauce
About This Fish with Pecan Butter & Meunière Sauce
This recipe is by Chef Paul Prudhomme, and is one of the most luxurious & comforting fish dishes I’ve ever made. Crisp pan-fried fish fillets get slathered with pecan butter while they’re still hot, then served with a silky, restaurant-level meunière sauce that’s rich, tangy, and deeply flavorful. It’s elegant without being fussy and absolutely perfect for holidays like Thanksgiving or Christmas—or anytime you want to impress yourself or others.
Why You’ll Love This Recipe
It’s decadent, classic, and deeply Southern—true Louisiana comfort.
Three components (fish, pecan butter, meunière) come together seamlessly.
Crispy fish + nutty pecan butter + buttery Worcestershire sauce = unbelievable flavor.
Perfect for special occasions or holiday dinners.
You can use trout, redfish, or any firm, mild white fish.
Pairs beautifully with creamy parmesan polenta or mashed potatoes.
Ingredients You’ll Need
Fish fillets (trout, redfish, or similar)
Egg + milk wash for dredging
Seasoning mix: paprika, cayenne, garlic powder, onion powder, dried herbs, mustard, and pepper
Flour for dredging
Pecans + butter for pecan butter
Onion, garlic, lemon juice, Tabasco
Seafood stock
Worcestershire sauce
Butter + flour for meunière
Vegetable oil for frying
Optional: creamy parmesan polenta for serving
How to Make It
Mix the seasoning blend and prepare both sauces—pecan butter in a food processor and meunière on the stovetop. Season and dredge the fish in flour, dip in the milk-egg mixture, then dredge again. Fry the fillets in hot oil until crisp and golden. While still hot, spread each fillet with pecan butter so it melts into the crust. Serve the fish over creamy parmesan polenta with toasted pecans and a generous spoonful of meunière sauce.
Tips for Success
Use firm white fish: Trout and redfish hold up well to frying.
Keep the oil at 350°F: Too cool and the coating gets greasy; too hot and it burns.
Toast the pecans well: Extra nuttiness = deeper flavor in the butter.
Add sauces to hot fish: They melt beautifully into the crust.
Make sauces ahead: Both pecan butter and meunière can be prepped hours early.
Serve with something creamy: Polenta or mashed potatoes balances the richness.
Frequently Asked Questions
Can I make the sauces ahead of time?
Yes. Pecan butter can be refrigerated and softened before use; meunière reheats gently over warm water.
Can I use another type of fish?
Yes—any firm, mild white fish such as cod, catfish, snapper, or halibut works.
Does the fish get soggy under the sauce?
No. The fillets stay crisp on the outside while absorbing a thin layer of butter and meunière.
Do I have to fry the fish?
For authenticity—yes. Frying creates the correct crust for the sauces.
What sides work best?
Creamy parmesan polenta is ideal, but rice, mashed potatoes, or roasted vegetables also work beautifully.
What to Serve With This Dish
Creamy Parmesan Polenta
Sautéed spinach or green beans
Roasted asparagus
Crusty French bread
Simple mixed greens with lemon vinaigrette
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Paul Prudhomme’s Fish with Pecan Butter and Meniere Sauce
I like to serve the fish on top of creamy parmesan polenta.
Fish
6 servings
1/2 cup milk
1 egg, beaten
Seasoning Mix
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon sweet paprika
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1 cup all-purpose flour
6 (4 ounce) trout, redfish, or other firm-fleshed fish fillets
Vegetable oil for pan frying
6 tablespoons coarsely chopped pecans, dry roasted
Instructions
Make the Pecan Butter Sauce and the Meunière Sauce and set aside.
Combine the milk and egg in a pan (loaf, cake and pie pans work well) until well blended. In a small bowl thoroughly combine the seasonings. In a separate pan add 1 tablespoon of the seasoning mix to the flour; mix well. Sprinkle some of the remaining seasoning mix lightly and evenly on both sides of the fish, patting it by hand (use any remaining seasoning mix in another recipe).
Heat about 1/4 inch oil in a very large heavy skillet to about 350°F. Meanwhile, dredge each fillet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge fillets once more in the flour, shaking off excess. Fry the fillets in hot oil until golden brown, about 2-3 minutes per side (adjust heat as necessary to maintain the oil’s temperature). Drain on paper towels and, while still on the towels and very hot, spread a scant 2 tablespoons of the pecan butter sauce over the top of each fillet.
To serve, I like to make some creamy parmesan polenta. Spoon 1/3 cup of meunière sauce on a plate, a scoop of polenta, and top with a fillet and some toasted pecans.
Pecan Butter Sauce
4 tablespoons unsalted butter (I used salted), softened
1/2 cup coarsely chopped pecans, dry roasted
2 tablespoons very finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce
1/4 teaspoon minced garlic
Instructions
Place all ingredients in a blender or food processor and process until creamy and smooth, about 2-3 minutes, pushing sides down a few times with a rubber spatula. Makes about 2/3 cup.
Meunière Sauce
1 cup seafood stock
3/4 teaspoon minced garlic
3/4 pound (3 sticks) butter (I use salted)
2 tablespoons all-purpose flour
1/4 cup Worcestershire sauce
Instructions
In a 2-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from heat.
In a 1-quart saucepan melt 4 tablespoons of the butter over high heat. Add the flour and whisk with metal whisk until smooth, about 1o seconds. Remove from heat. Return stock mixture to a medium heat. Gradually add the butter mixture to the stock mixture, whisking 2 1/2 sticks of butter, about a third at a time, whisking constantly each time until butter is melted. Gradually add the Worcestershire, whisking constantly, and add the salt (ONLY if you’re using unsalted butter). Continue cooking until the sauce thickens slightly, about 5 minutes, whisking often. The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.
ASSEMBLY
To serve, spoon 1/3 cup of meunière sauce on a plate, a scoop of polenta, and top with a fillet and some toasted pecans.
