Recipe courtesy of Louisiana Kitchen & Culture.

Ingredients:

Four 4 to 6 ounce pieces of Louisiana white flesh fish
1/2 c. finely ground pecans
1 tsp. Creole seasoning
2 tblsp. butter, melted
1 - 2 cloves garlic, pressed or finely minced
Salt and pepper to taste
Lemon wedges as needed

Method:

Preheat oven to 400 degrees F. Rinse fish and pat dry. Mix pecans, Creole seasoning, butter, garlic, and salt and pepper to taste. Place fish on a baking dish large enough to accommodate all four pieces without touching. Top each piece with pecan mixture, dividing equally. Bake until fish flakes with a fork, approximately 10-12 minutes for 1” thick filets. Serve at once; with lemon wedges as desired