Combine flour and seasonings on a shallow plate. Dredge the fillets in flour mixture, coating evenly. Heat the oil in a large nonstick sauté pan over medium-high heat. When oil is hot, pan fry fillets for 3 to 4 minutes on each side until golden and cooked through. Transfer to a platter and keep warm. In a medium pan; melt 2 tablespoons of the butter over medium-high heat until foamy. Add the pecans and cook for about 1 1/2 minutes, stirring constantly, until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Whisk for 1 minute and remove from the heat. Add the salt, cayenne, and remaining 2 tablespoons butter, broken into small pieces; stir until the butter melts completely. Spoon the sauce over the fillets and serve.
Nutritional Value Per Serving
(Fillet with 2 tablespoons pecan sauce) Calories 580, Calories From Fat 307, Total Fat 35g, Saturated Fat 10g, Trans Fatty Acid 0g, Cholesterol 97mg, Total Carbohydrates 27g, Protein 39g, Omega 3 Fatty Acid 0g