The crunchy sweetness of the pecans with that moist sweet nutty red snapper .....sigh. Then add it a few jumbo shrimp to make it extra special and my famous margarita sauce and you've got a restaurant-style dish for a fraction of the cost of going out to dinner!
Spoon or squeeze on a teaspoon of honey onto each fillet, and use your fingers to spread it over the top of each fillet.
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 another minute 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 10 minutes.
the snapper can be prepared earlier in the day and kept refrigerated until dinner, just increase the cooking time to about 20 minutes