Creole Pecan Crusted Snapper
Culinary Genie
2 servings
25 minutes
25 minutes
510
Southern
Fish & Seafood
This restaurant-quality pecan crusted snapper is so simple to make. Use any mild white fish or chicken breasts in place of the snapper. Featuring Culinary Genie Salt-Free Cajun Creole Seasoning Blend and Culinary Genie Salt-Free Garlic & Herb Seasoning Blend.
Ingredients
⅓ cup crushed raw pecans
⅓ cup grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese
1 teaspoon Salt-Free Cajun Creole Seasoning Blend
3 tablespoons extra virgin olive oil, divided
2 teaspoons no salt added stone ground mustard or Dijon mustard
½ teaspoon Salt-Free 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 olive oil, mustard and Salt-Free Garlic & Herb Seasoning Blend.
Brush fillets with mustard mixture and coat with pecan mixture.
In a medium skillet, heat remaining 2 tablespoons 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.