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!
Finely chop the pecan and mix with bread crumbs and Cajun seasoning.
Spoon or squeeze on a teaspoon of honey onto each fillet, and use your fingers to spread it over the top of 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.
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 brown for just about 1 minute, be careful not to let it burn, the honey will caramelize quickly.
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.
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
the snapper can be prepared earlier in the day and kept refrigerated until dinner, just increase the cooking time to about 20 minutes