Red Snapper With Roasted Pecans
|Black pepper||1⁄4 Teaspoon|
|Fennel seed||1⁄2 Teaspoon|
|Red snapper filets||4 Large|
|Roasted pecans||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Grind pepper, salt, paprika and fennel seed together in mortar. Sprinkle mixture over both sides of each filet.
Heat 2 tbsp (30 mL) butter in large frying pan over medium heat. Add fish and cook 4 minutes.
Turn filets over and continue cooking 3 to 4 minutes or adjust cooking time according to size of filets. Remove cooked filets from pan and keep hot.
Add remaining butter to pan and melt. Add pecans and cook 1 minute. Add lemon juice and mix. Pour over fish, sprinkle with parsley and serve.