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
millennial food trends foodservice

From T. Marzetti® Foodservice.

Their dorm rooms might be messy, but today’s college students want dining halls to clean up and offer less-processed, healthier options.

Millennials are leading the booming “free-from” foods trend. Of the participants in a recent Mintel group study, 60% of millennials said they’re concerned about transparency and clean ingredients in the food they eat. Many of them are currently in college, where they are making their own food decisions for the first time, and millennial preferences are clear: fresh ingredients, healthy options and clean...

Sponsored Content
pear salad

From T. Marzetti® Foodservice.

The definition of “salad” is rapidly expanding, and with increased variation comes increased consumer interest. Diners love the novelty of a fresh take on an old favorite: enough familiarity to ensure they’ll enjoy it and enough innovation to make it an adventure.

Don’t let this super easy—and incredibly popular—food trend pass you by. Here are five ways to get started.

1. Make salad the main event

These days, diners are looking to salads for that main-dish oomph and satisfaction, in part because of salads’ clean ingredients and fresh...

Industry News & Opinion

To add an element of personalization and better connect students with the chefs making their meals, food stations inside the dining halls at the Claremont Colleges in Claremont, Calif., are being renamed after the chefs who work there, The Student Life reports.

This past semester, the school unveiled Eddie’s Toast Bar at its Pitzer Dining Hall and Mike’s Burger Bar at Harvey Mudd Dining Hall. Both stations offer a rotating menu of items prepared by the same chef.

Chef Eddie Soto creates three different toasts for students every other Thursday, while chef Mike Telleria...

Industry News & Opinion

Dining services at the University of Maryland has launched a QR code comment system for student feedback, The Diamondback reports.

The QR codes were printed on table menus in dining halls this past September. To leave feedback, students scan a code with their smartphones, which allows them to leave comments for review.

The College Park, Md., school's dining services recently added a Facebook-like comment wall where students can see that their comments have been received and read, and are able to read and comment on others’ feedback.

"We were missing an important...

FSD Resources