Pecan-Crusted Fish with Citrus Meuniere Recipe

Name: Pecan-Crusted Fish with Citrus Meuniere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets of snapper, redfish, drum, or trout (about 6 ounces each); Salt and pepper; 1/2 cup pecan pieces; 1/2 cup flour; 1/2 teaspoon dried thyme, or 1 teaspoon fresh; 1 teaspoon chopped orange zest; 1/2 teaspoon cayenne; 1 egg; 1/2 cup milk or buttermilk; 3 tablespoons oil or clarified butter; Citrus Meuniere; 3 tablespoons butter; 1 tablespoon each orange juice and lemon juice; 1 teaspoon chopped fresh parsley; Salt and pepper; Hot sauce

Servings: persons

4 fillets of snapper, redfish, drum, or trout (about 6 ounces each)
Salt and pepper
1/2 cup pecan pieces
1/2 cup flour
1/2 teaspoon dried thyme, or 1 teaspoon fresh
1 teaspoon chopped orange zest
1/2 teaspoon cayenne
1 egg
1/2 cup milk or buttermilk
3 tablespoons oil or clarified butter
Citrus Meuniere
3 tablespoons butter
1 tablespoon each orange juice and lemon juice
1 teaspoon chopped fresh parsley
Salt and pepper
Hot sauce

1
Season the fish with salt and pepper.
2
Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery.
3
Transfer the pecan mixture to a plate.
4
In a shallow bowl or pie plate, whisk together the egg and milk.
5
Dip the fish into the egg mixture, then into the pecan mixture.
6
Press to coat the fillets.
7
Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish.
8
Reduce the heat to medium or medium-low and cook for 45 minutes on each side.
9
Remove to a platter or plates and keep warm while you make the sauce.
10
Spoon finished sauce over fish.
11
Serve immediately.
12
Melt the butter in a pan and let it foam and turn golden brown.
13
Swirl the pan to see the milk solids on the bottom.
14
When it is nice and brown, pour in the juices and swirl the pan to mix.
15
Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 fillets of snapper, redfish, drum, or trout (about 6 ounces each), Salt and pepper, 1/2 cup pecan pieces, 1/2 cup flour, and more.

Yes, Pecan-Crusted Fish with Citrus Meuniere 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.

That's it — enjoy your meal!

Pecan-Crusted Fish with Citrus Meuniere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions