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

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources