Prep 15 mins
Cook 10 mins
The meal works great on other fish, give it a try.
- 3⁄4 cup pecan halves
- 1⁄2 cup fresh breadcrumb
- 1 small jalapeno pepper, seeded and coarsely chopped
- 1 tablespoon packed light brown sugar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon allspice
- 4 red snapper fillets, skin on (6 to 8 ounces each)
- 4 teaspoons vegetable oil
- 1⁄2 lime
- 3 green onions, finely chopped
- Heat oven to 350 degrees.
- Oil a rimmed baking sheet.
- In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeno, brown sugar, ginger, garlic, salt and allspice.
- Pulse briefly just until mixture is coarsely chopped though well combined.
- Rinse the fish and thoroughly pat it dry.
- Spread pecan mixture on a large plate.
- Press the flesh side of each fillet into mixture to coat completely with a thick crust.
- Heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat.
- Add two fillets, crust sides down, and cook just until lightly browned, about 5 minutes.
- With a large spatula, remove fillets to baking sheet, turning over to place them skin side down.
- Repeat with remaining oil and fillets.
- Place fillets in oven and cook until the flesh is just cooked through, about 5 minutes.
- Transfer to serving plates, sprinkle with juice of lime and top with green onion.
- Freeze pecan meal.
- Put pecan meal in oven, warm 300 degrees, 10 to 15 minutes.
- Can store meal up to two years.