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Creole Pecan Crusted Snapper
Rated 5.0 stars by 1 users
Category
Fish & Seafood
Cuisine
Southern
Makes
2 servings
Active Time
25 minutes
Total Time
25 minutes
Calories
510
Creator
Culinary Genie
This restaurant-quality pecan crusted snapper is so
simple to make. Use any mild white fish or chicken breasts in place of the snapper.
Ingredients
-
⅓ cup crushed raw pecans
-
⅓ cup grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese
-
1 teaspoon Cajun Creole Seasoning Blend
-
3 tablespoons Extra Virgin Olive Oil, divided
-
2 teaspoons no salt added stone ground mustard or Dijon mustard
-
½ teaspoon Garlic & Herb Seasoning Blend
-
2 (5 ounce) red snapper fillets
-
1 lemon, cut in half
Directions
In shallow dish, combine first 3 ingredients. In small dish, combine 1 tablespoon Extra Virgin Olive Oil, mustard and Garlic & Herb Seasoning Blend.
Brush fillets with mustard mixture and coat with pecan mixture.
In a medium skillet, heat remaining 2 tablespoons Extra Virgin Olive Oil over medium heat. When hot, add fish to skillet. Cover if fillets are thicker than 1 inch. Allow to cook, undisturbed, 4-5 minutes.
Carefully turn over and continue cooking, undisturbed, until internal temperature reaches 145°F on an instant-read food thermometer, about 4-5 minutes.
Remove fillets from skillet. Squeeze lemon halves into hot skillet and scrapping bits off the bottom of skillet. Pour sauce over fish.
Nutrition
Serving Size
1 serving
Calories 510,
Total Fat
40 g,
Saturated Fat
7 g,
Cholesterol
65 mg,
Sodium
370 mg,
Carbs
5 g,
Fiber
2 g,
Sugar
1 g,
Protein
34 g