Talapia with Praline Sauce -
Combine 1 cup all-purpose flour and 2 heaping tablespoons of Emeril's Essence in a small mixing bowl. In another bowl prepare an egg wash combing 1 egg, 1/4 cup water and 1/4 cup of milk. Dip fillets in egg wash and coat with the seasoned flour flour. Sauté fillets in a skillet with 3/4 cup of hot peanut oil (this makes the crust extra crispy) or vegetable oil until golden brown, 3-5 minutes on each side. Once done remove from skillet and tent with foil to keep warm.
In same skillet, sauté 1 clove of minced garlic, 1 thinly sliced green onion and 1 cup of chopped pecans until vegetables are wilted.
Deglaze the skillet with 1-1/2 ounces of Frangelico and add 2 cups of heavy whipping cream. Bring to a low boil and simmer until cream is reduced by ½ volume. Add 4 pats of cold butter, 2 pats at a time, swirling pan constantly until all is incorporated. Butter will finish sauce to a pretty sheen. Add 2 tablespoons of chopped parsley and season with salt, pepper and Louisiana hot sauce.
Place sauce in the center of a serving plate and top with trout fillet.
Serve with Roasted Broccoli and Buttered New Potatoes---YUM!