Spiced Snapper With Pecan Crust

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup pecan halves
• 1/2 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
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 4 red snapper fillets, skin on (6 to 8 ounces each)
• 4 teaspoons vegetable oil
• 1/2 lime
• 3 green onions, finely chopped

Recipe

• 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.