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Spiced snapper with Georgia pecan crust

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
This crunchy coating is a great match with the red snapper. Other lean fish such as halibut or tilefish would also work well in this recipe. The richness of the pecans, heat of the jalapeño and spice from the allspice layer flavors into the fresh crumbs and bake to a crisp topping that perfectly complements the tender meat of the fish. Fresh, not dried, breadcrumbs absorb moisture from the other elements making the final topping well-married in flavors. Plus, its a great use of old bread ends! Serve with extra lime wedges and some grilled asparagus spears for a wonderful dinner or fancy lunch. With a cook time of only 25 minutes, this dish can make an appearance any night of the week. Try this topping on chicken breast as well for a new meal option.

Ingredients

Unsalted pecan halves

¾ cup(s), from Georgia

Fresh breadcrumbs

½ cup(s)

Jalapeño pepper

1 small, seeded and coarsely chopped

Unpacked light brown sugar

1 Tbsp

Fresh ginger

1 Tbsp, fresh, grated

Garlic

1 clove(s), chopped

Table salt

½ tsp

Ground allspice

¼ tsp

Uncooked snapper

1½ pound(s), red variety (6 ounces per fillet)

Olive oil cooking spray

10 spray(s)

Lime

½ medium

Onion

3 medium, green, finely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Sponsored by Georgia Pecans

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