Pecan Red Snapper

Course : Seafoods
Serves: 4
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4 fillets fish fillets
3 tablespoons butter
1/4 cup flour -- seasoned with 1/4
1 teaspoon salt and pepper
2 tablespoons butter -- (2 to 3)
4 tablespoons chopped pecans
1/2 medium Juice of 1/2 lemon
1 teaspoon salt and freshly ground pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs -- such as chives or thyme

Preparation / Directions:

Measure the thickness of each fillet. Dredge each fillet in the seasoned four. Heat a frying pan or skillet. When hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of thickness, half the time on each side. Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. Place the cooked red snapper on a plate. To make the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nutbrown and pecans look "crunchy". Add the lemon juice, seasonings and parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the red snapper. Note: for this dish use only fresh herbs; dried herbs will spoil the flavor. 4 servings


Nutritional Information:

1579 Calories (kcal); 84g Total Fat; (48% calories from fat); 171g Protein; 30g Carbohydrate; 553mg Cholesterol; 1087mg Sodium

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