Spiced Red Snapper with Georgia Pecan Crust

red snapper pecan crust
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

The nutty aroma of the pecan crust on this red snapper is tantalizing. The tender fish surrounded by a crunchy nut crust is a perfect pairing.

Ingredients

3⁄4 cup pecan halves
1⁄2 cup fresh breadcrumbs
1 small jalapeño, seeded and coarsely chopped
1 tbsp. packed light brown sugar
1 tbsp. grated fresh ginger
1 large clove garlic, chopped
1⁄2 tsp. salt
1⁄4 tsp. allspice
4 red snapper fillets
(6-8-oz. each), skin on
4 tsp. vegetable oil
1⁄2 lime
3 green onions, finely chopped
 

Steps

1. Heat oven to 350°F. Oil rimmed baking sheet. In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeño, brown sugar, ginger, garlic, salt, and allspice. Pulse briefly until mixture is coarsely chopped but well blended.

2. Rinse fish and pat dry. Spread pecan mixture on large plate and press flesh side of each fillet into mixture to coat completely with thick crust.

3. Heat 2 tsp. oil in large skillet (preferably nonstick) over med. heat. Add two fillets, crust sides down; cook just until lightly browned, about 5 min. With large spatula, remove fillets to baking sheet, turning over to place them skin side down. Repeat with remaining oil and fillets.

4. Place fillets in oven and bake until flesh is cooked through; about 5 min. Transfer to serving plates, sprinkle with juice of lime and top with green onions.

Note: Pecan meal can be frozen for up to two years. To use, put meal in oven and warm at 300°F for 10-15 min.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources