Spiced Snapper with Georgia Pecan Crust
- Total Time
This crunchy, flavorful coating is a great match with the red snapper. Other lean fish such as halibut or tilefish would also work well in this recipe.
unsalted pecan halves¾ cup(s), from Georgia
fresh breadcrumbs½ cup(s)
jalapeño pepper(s)1 small, seeded and coarsely chopped
unpacked light brown sugar1 Tbsp
ginger root1 Tbsp, fresh, grated
garlic clove(s)1 medium clove(s), chopped
table salt½ tsp
ground allspice¼ tsp
uncooked snapper fillet(s)1 ½ pound(s), red variety (6 ounces per fillet)
olive oil cooking spray10 spray(s)
fresh lime(s)½ medium
uncooked onion(s)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.