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.
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
3 green onions, finely chopped
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.