Talapia with Praline Sauce

This recipe was loosely taken from a Trout Praline from my favorite chef of all time, John Folse, and changed it up a little bit. It's not always easy to find rainbow trout locally and it's impossible to find speckled trout which is what we're used to being from South Louisiana. Talapia was used instead which was a good substitute because since it is a blank canvas kind of like chicken, you can do so much with it. Also, talapia a sturdy fish that doesn't get soggy and fall apart while cooking. This was my first time preparing this dish and as usual Chef John Folse didn't disappoint. The sauce was amazing and layered with flavor. I don't care if you say Praw-lean or Pray-lean it's GOOD!

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!