Spiced Snapper with Georgia Pecan Crust

5
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Ingredients

unsalted pecan halves

¾ cup(s), from Georgia

fresh breadcrumbs

½ cup(s)

jalapeño pepper(s)

1 small, seeded and coarsely chopped

unpacked light brown sugar

1 Tbsp

ginger root

1 Tbsp, fresh, grated

garlic clove(s)

1 medium clove(s), chopped

table salt

½ tsp

ground allspice

¼ tsp

uncooked snapper fillet(s)

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

olive oil cooking spray

10 spray(s)

fresh lime(s)

½ medium

uncooked onion(s)

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

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