Pecan Crusted Cod Fish

INGREDIENTS

• 2 1/2 tablespoons paprika
• 1 tablespoon dried leaf oregano
• 2 tablespoons chopped green onions, for garnish
• 1 tablespoon dried thyme
• 2 cups roasted pecans
• 1 teaspoon minced garlic
• 1 cup fried shoestring potatoes
• 1 tablespoon cayenne pepper
• 1 cup Creole Meunier sauce (any beurre blanc sauce with 1 tablespoon of Essence added), warm
• 1 tablespoon Essence (Emeril's Creole Seasoning)
• 1/4 cup olive oil
• 1/2 cup white wine
• 4 (6 ounce) cod fillets
• 1 tablespoon Essence, recipe follows
• 1 tablespoon black pepper
• 2 tablespoons garlic powder
• 2 tablespoons brunoise red peppers, for garnish
• 1/2-cup bread crumbs
• 1/2 pound butter, cut into 1-inch cubes, cold
• 2 tablespoons salt
• 2 tablespoons minced shallots
• 1 tablespoon onion powder