Monday, June 18, 2018

Easiest Pecan Crusted Snapper

If you have ever lived or visited the Texas Coast or have ate at any seafood restaurant, then you have ate pecan crusted something! It could have been chicken or any kind of fish. I absolutely love pecan crusted fish. It really has to have a good fish behind the pecan. At Paradise Key is Rockport where we live has an amazing pecan crusted Snapper. UGHH drooling over thinking about it! So when Shannon went snapper fishing and provided some amazing snapper fillets I knew exactly what I wanted to try and make.

This year the snapper season is actually 82 days! It started June 1st. They are these really cool red colored fish that are meaty and hold up to this kind of crust. It seemed very intimidating and fancy and it was one of the easiest recipes I have done. Shannon was obsessed and it looked and tasted like I had pulled of a five star dinner.  We eat a ton of seafood. So the same old fish fry or old bay gets old so trying something new and getting it right the first time gave me even more confidence.

So try this recipe, impress whoever, and let me know what you think! TIP: the fish cook very fast and you want to serve hot and crispy, make your sides first and keep them warm. I love pairing fish with asparagus and rice, but you can do whatever you like! Having a sauce is ideal. You do not have to have one, but my favorite is HEB Cilantro Cojita dressing. I use it for a ton of things, tacos, fish tacos, crab cakes, and now Snapper.

Pecan Crusted Snapper

  • 2-4 Fillets Snapper
  • 1-2 cups Ground Pecans
  • 1/4 cup Panko
  • 1 tsp Cayenne
  • Crush Red Pepper
  • Honey
  • Vegetable oil
Cooking Directions
  1. Heat cast iron or pan to medium and cute bottom with oil. Do not add oil until pan is hot. This will prevent oil from burning.
  2. Heat oven to 370-380. Whatever works best for your oven.
  3. 1. Check for any bones in the fillets. I used 2 large pieces that I cut in half.
  4. 2. Mix together pecan, panko, cayenne, red pepper (omit if you don't like spicy)
  5. 3. Pat Snapper dry so the honey sticks better to the fish. Pour honey on top of fish and rub it so it coats the entire fillet.
  6. 4. Place fish in pecan mixture and really press into fish and honey so it sticks.
  7. 5. Once oil is hot, place fish pecan side down.
  8. 6. Cook for about 2 minutes or until you see white on the side like it has halfway cooked and flip. This goes fast and be careful so the honey doesn't burn. Flip fish and cook for about a minute or two.
  9. 7. Place cooked fish on tray pecan side up and left finish in oven for about 10 minutes.
  10. Watch close so the honey doesn't burn in the oven. This coating is smokey, spicy, and sweet.
  11. Serve with your favorite veggies and with rice! I use the HEB Cilantro Cojita for sauce.
Let me know what you think :) 
The coast is a way of life and I am so happy to share it with you!

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