Spiced Snapper with Georgia Pecan Crust
Unsalted pecan halves
¾ cup(s), from Georgia
1 small, seeded and coarsely chopped
Unpacked light brown sugar
1 Tbsp, fresh, grated
1 medium clove(s), chopped
Uncooked snapper fillet(s)
1½ pound(s), red variety (6 ounces per fillet)
Olive oil cooking spray
3 medium, green, finely chopped
- Heat oven to 350°F. In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeño, brown sugar, ginger, garlic, salt and allspice. Pulse briefly just until mixture is coarsely chopped though well combined.
- Rinse the fish and thoroughly pat it dry. Spread pecan mixture on a large plate. Press the flesh side of each fillet into mixture to coat completely with a thick crust.
- Heat 5 sprays of olive oil cooking spray in large skillet (preferably nonstick) over medium heat. Add two fillets, crust sides down, and cook just until lightly browned – about 5 minutes. With a large spatula, remove fillets to a non-stick baking sheet, turning over to place them skin side down. Repeat with remaining olive oil cooking spray and fillets.
- Place fillets in oven and cook until the flesh is just cooked through – about 5 minutes. Transfer to serving plates, sprinkle with juice of lime and top with green onion.