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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources