PECAN ENCRUSTED RED SNAPPER WITH A LIME MARGARITA SAUCE

Off-white Section Separator

Living in Florida, surrounded by water we have a delicious supply of fresh seafood. When it comes to Red Snapper there is no better way to prepare than my restaurant-style Pecan Encrusted Red Snapper.

Off-white Section Separator

WHAT DO I NEED TO MAKE PECAN ENCRUSTED RED SNAPPER WITH A LIME MARGARITA SAUCE?

Finely chop the pecan and mix with bread crumbs and Cajun seasoning.

Spoon or squeeze on a teaspoon of honey onto each fillet.

 Press the honey side of the fish into the pecan mixture, make sure that a good layer of the pecan mixture adheres to the snapper.

Add 2 tbsp of olive oil and gently place the snapper, pecan side down in the hot pan.

Place in a baking dish with a little water and continue to cook in a 350-degree oven for about 10 minutes.

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 or it will break, wait until you are ready to serve the snapper before the final heating of the margarita sauce.

Swipe up now to get the full recipe!

More Recipes

GINGER GARLIC PAN ROASTED SWORDFISH- A RESTAURANT CLASSIC

GRILLED ALASKAN ROCKFISH WITH GRILLED SHRIMP