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Red Snapper With Toasted Pecan Butter

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Ingredients
  Red snapper fillets 24 Ounce (4 Fillets, 6 Ounces Each, Fresh Or Frozen)
  All purpose flour 1⁄2 Cup (8 tbs)
  Paprika 4 Teaspoon
  Garlic powder 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Ground thyme 1⁄4 Teaspoon
  Ground red pepper 1⁄3 Teaspoon, divided
  Milk 1⁄2 Cup (8 tbs)
  Peanut oil 1⁄4 Cup (4 tbs)
  Pecans 2⁄3 Cup (10.67 tbs)
  White pepper 1⁄8 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Finely snipped parsley 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
Directions

GETTING READY
1. Defrost the fish, if cold.

MAKING
2. Take a medium bowl and put flour, paprika, garlic powder, salt, thyme and ΒΌ of red pepper in it.
3. Dip the fillets in the milk and soon after the flour mixture.
4. Take a 12 inch skillet, put peanut oil in it and heat.
5. Once the oil is heated, put the fillets in the oil and fry for 6 minutes till they turn golden brown.
6. Once done, keep the fillets out and keep them on warm serving plate.
7. Make the pecan butter by mixing pecans and white pepper with unused 1/8 teaspoon pepper.
8. Take an 8 inch skillet, heat butter and put seasoned pecans in it.
9. Cook for 3 minutes till the color changes to light brown.
10. Once done, turn off the heat and put lemon juice and parsley.

SERVING
11. Serve fillets tossed with pecan butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Toasted
Ingredient: 
Butter
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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