4 black drum filets or your favorite fish filet
2 1/2 cups fresh bread crumbs
12 ounces andouille sausage, casing removed and food processed to a meal consistency, plus
4 ounces, diced
Dash hot sauce (optional)
5 cloves garlic, chopped
1 teaspoon crushed red pepper
2 tablespoons Creole seasoning
5 tablespoons olive oil
1/4 red onion, sliced
1/2 cup pecans
1/2 cup white wine
1/2 cup Worcestershire sauce
4 tablespoons, unsalted butter
3 scallions, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 pound kale, cleaned, stemmed and torn
Salt and freshly ground black pepper, to taste
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