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Heat a large nonstick saute pan over medium heat. Season both sides of the fish filets with the remaining Creole seasoning and add to a dry hot pan. Cook the fish for 2 minutes. Remove the filets from the saute pan, flipping the uncooked sides down on to a sheet pan. Top each filet with a generous amount of the bread crumb mixture and place in the oven for 5 to 8 minutes.
Heat a dry skillet to toast the pecans, about 3 minutes. Add the onions, 2 chopped garlic cloves, 4-ounces diced andouille and 1 tablespoon olive oil and saute for 2 minutes. Deglaze the pan with the wine and reduce. Add the Worcestershire sauce. Turn off the heat, add the butter, scallions, and parsley.
To serve: First pour the sauce onto a platter. Top the sauce with the sauteed kale. Top the kale with the crusted fish filets.