Pecan Crusted Fish with Champagne Butter Sauce

Once upon a time, some years ago, I got this pecan crusted fish with champagne butter sauce at a restaurant. It was one of my favorites. My mouth would water just thinking about it and anticipating the next time that I would get to savor the flavors in my mouth. I’m sure your mouth is watering as I describe this tasty dish. I mean…how could it not?

But sadly, that restaurant closed. So there went my chance for that tasty dish.

Over the years, I have tried to recreate this dish or even find somewhere else to get. Sadly, no luck. Well, the search has come to an end.

I can’t get enough of my latest creation… Pecan crusted fish with champagne butter sauce. I used Orange Roughly that I got from Costco. It’s a great white flaky fish that doesn’t have a fishy taste. Highly recommend! (Plus they come individually wrapped which is perfect for cooking for one or two)

38 Pecans Hill Country Jalapeño Coating Mix (I used about 1/4 cup for a good coating on both sides. could use less)
Fish of your choice – 1 filet
2 tsp salad dressing
2 tbsp butter
1/3 cup champagne
1/2 cup heavy cream

Line baking sheet with foil and spray with cooking spray.
Coat fish in salad dressing of choice (I used Ken’s Steakhouse Northern Italian). I use the salad dressing as a bond.
Coat one side of the fish in the pecan coating mix. Turn over and repeat on the other side.
Place fish on foil and fold over to cover.
Cook for 20-25 minutes on 425. Check on it after about 15 minutes. Open the foil and cook a little longer.
In the meantime, make your champagne butter sauce.
In a saucepan over medium heat melt butter.
Add champagne and simmer — reduce to half.
Add heavy cream and simmer — reduce to half…add salt and pepper to taste. (Note: this will make more sauce than what you need for one filet. Just means that you have extra and can make it again tomorrow night. LOL)
When fish is done, place over a bed of veggies, or potatoes or angel hair pasta or side dish of your choice.
Drizzle with the champagne butter sauce and enjoy!

Note: I have also tried the Southwest Hatch Chili coating but I prefer the Jalapeño coating. It has a little more of a bit to it which is awesome with the butter sauce.