Pecan Crusted Tilapia with Remoulade Sauce

Rinse and pat dry with paper towel 1 lb. of fish fillets. In this case used tilapia. In a large skillet heat about 1-1/2 inches of vegetable or canola oil to 350 degrees.

Make an egg wash using one egg, a splash of water and a teaspoon of yellow mustard. Believe me, you'll love the yellow mustard in your egg wash once you're chowing down on your fish!

I emptied two small packets of pecans into the food processor and pulsed it to pecans crumbs. Put this in another shallow dish.

Ladle a little remoulade over your piping hot fish and serve!

Remoulade Sauce - adapted from River Roads II - A Second Helping

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard

1 tablespoon Worcestershire

1/2 teaspoon paprika

3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

They'll love you for this!