Pecan Coated Fish with Remoulade Sauce Recipe

Name: Pecan Coated Fish with Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup chopped fresh parsley leaves; 1/3 cup chopped green onions, white and green parts; 1/4 cup capers, with juice1 clove garlic, minced; 1 cup mayonnaise; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each; 1 stick butter, melted, plus 1 tablespoon whole butter; 1 cup pecans, ground into crumbs in a food processor; 1 tablespoon vegetable oilSalt and pepper; 4 lemon wedges, for garnish

Servings: persons

1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
1 stick butter, melted, plus 1 tablespoon whole butter
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oilSalt and pepper
4 lemon wedges, for garnish

1
To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine.
2
Add the mayonnaise, olive oil, lemon juice and mustard.
3
Blend well.
4
Chill until ready to serve with seafood.
5
This keeps in a covered container in the refrigerator for several weeks.
6
Preheat the oven to 350 degrees F. Rinse the fish, pat dry and season.
7
Dredge the fish in the melted butter.
8
Spread the ground pecans on a plate and press the fish into the crumbs to coat.
9
Turn the fillets and coat the other side.
10
In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil.
11
When it begins to sizzle, sear the fish about 3 minutes per side.
12
Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness.
13
Serve immediately with Remoulade Sauce on the side and a lemon wedge.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup chopped fresh parsley leaves, 1/3 cup chopped green onions, white and green parts, 1/4 cup capers, with juice1 clove garlic, minced, 1 cup mayonnaise, and more.

Yes, Pecan Coated Fish with Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan Coated Fish with Remoulade Sauce

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