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