Spiced Snapper With Pecan Crust Recipe

Name: Spiced Snapper With Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup pecan halves; ½ 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; ½ teaspoon salt; ¼ teaspoon allspice; 4 red snapper fillets, skin on (6 to 8 ounces each); 4 teaspoons vegetable oil; 12 lime; 3 green onions, finely chopped

Servings: persons

¾ cup pecan halves
½ 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
½ teaspoon salt
¼ teaspoon allspice
4 red snapper fillets, skin on (6 to 8 ounces each)
4 teaspoons vegetable oil
12 lime
3 green onions, finely chopped

1
Heat oven to 350 degrees.
2
Oil a rimmed baking sheet.
3
In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeno, brown sugar, ginger, garlic, salt and allspice.
4
Pulse briefly just until mixture is coarsely chopped though well combined.
5
Rinse the fish and thoroughly pat it dry.
6
Spread pecan mixture on a large plate.
7
Press the flesh side of each fillet into mixture to coat completely with a thick crust.
8
Heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat.
9
Add two fillets, crust sides down, and cook just until lightly browned, about 5 minutes.
10
With a large spatula, remove fillets to baking sheet, turning over to place them skin side down.
11
Repeat with remaining oil and fillets.
12
Place fillets in oven and cook until the flesh is just cooked through, about 5 minutes.
13
Transfer to serving plates, sprinkle with juice of lime and top with green onion.
14
Freeze pecan meal.
15
Put pecan meal in oven, warm 300 degrees, 10 to 15 minutes.
16
Can store meal up to two years.

498

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: ¾ cup pecan halves, ½ cup fresh breadcrumb, 1 small jalapeno pepper, seeded and coarsely chopped, 1 tablespoon packed light brown sugar, and more.

Yes, Spiced Snapper With Pecan Crust falls under the General 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!

Spiced Snapper With Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions