This is a reason to make sure you buy from a reputable seafood distributor, I am lucky enough to have a Wegman’s in my area, and you can be sure of the seafood that they sell.During the years I worked as a Restaurant Chef, seafood was always in high demand, whether it was sauteed, grilled or roasted, and red snapper was always a favorite. At that time I also made a pretty good pecan pie, and happen to have quite a supply of pecans, so that became my initial way to serve this lovely fish and no matter how I tried to change it, my customers always requested the pecan snapper!
Right before Christmas a friend from Georgia sent me a box full of pecans with a note that simply said have fun and be creative! Well, not being one to disappoint I went to work with these wonderful nuts.
I did my share of baking with them over the holidays, but when I saw the snapper, I immediately thought of the perfect way to use those pecans. Its a pretty simple recipe, but it’s one that always receives rave reviews, I hope you enjoy it.
Georgia Pecan Snapper
2 snapper fillets 8-10 oz each
1/2 cup finely chopped pecans
1/4 cup bread crumbs
1 tbsp Cajun seasoning
2 tbsp honey
Finely chop the pecan and mix with bread crumbs and Cajun seasoning. You want the pecans to be a little spicy, the seasoning helps add some heat to the pecans. The bread crumbs cut the pecans, too many nuts would detract from the fish.
In a sauce pan or microwave warm the honey so it can be brushed on the fish.
Brush one side of the snapper and press it into the pecan mixture, make sure that a good layer of the pecan mixture adheres to the snapper.
Heat a saute pan (allow it to get hot before adding the olive oil), add 2 tbsp of olive oil and gently place the snapper, pecan side down in the hot pan.
Allow the snapper to cook for 2-3 minutes to ensure it browns nicely, you want the snapper to have good color.
Very Gently use a long metal spatula to turn the snapper over, keeping the topping in place.
Cook on this side of the snapper for 1-2 minutes to sear it, when removing from the pan, if any of the pecans fell off replace them in the spots that need them.
Place in a baking dish with a little water and continue to cook in a 350 degree oven for about 15 minutes.
*the snapper can be prepared earlier in the day and kept refrigerated until dinner, just increase the cooking time to about 20 minutes.
The perfect topping for this fish is a Margarita sauce, it’s really easy to make and if you want to kick it up a notch add 2 Shrimp for each Snapper!
Lime Margarita Sauce
1 tbsp butter
1 tbsp brown sugar
juice from one lime
1 ounce tequila
1 tbsp butter
in a small saute pan, add 1 tbsp of butter and after it melts, add in brown sugar and blend well.
add in lime juice and tequila, allow the alcohol in the tequila to burn off.
add in the last tbsp of butter and allow the mixture to thicken. Do not overheat the sauce will break, wait until you are ready to serve the snapper before the final heating of the margarita sauce.
*if you are using shrimp saute them in the butter before adding the brown sugar, then finish the sauce.
I like to serve a fruit salsa with the snapper, but its optional, if you want a good recipe, check out this link for Fruit Salsa.
Thanks for stopping by and have a wonderful week!