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Red Snapper With Roasted Pecans

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  Black pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Fennel seed 1⁄2 Teaspoon
  Red snapper filets 4 Large
  Butter 3 Tablespoon
  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.

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