Fish in a hot garlic/pecan sauce

The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home. This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe "fish with something not entirely unlike hot fanny sauce."

This sauce is best served with a moderately strong fish: I would reccommend sturgeon, swordfish, or tuna.


(Serves 2)


  1. Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika, and diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce.
  2. Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick. Cook on high 4-5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning.


If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish.

Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or linguine with shrimp meat and pesto.


Difficulty: moderate.
Time: 45 minutes.
Precision: no need to measure.


Steven McGeady 
Intel Corp., Hillsboro, Oregon, USA 
Recipe last modified: 29 Oct 87

Original header

Path: decwrl!recipes
From: (Steven McGeady)
Newsgroups: alt.gourmand
Subject: RECIPE: Fish in hot fanny sauce
Message-ID: <12306@decwrl.DEC.COM>
Date: 29 Jan 88 06:17:00 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Intel Corp., Hillsboro, Oregon, USA
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