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Pecan Crusted Snapper


Nutty and Nice!


Prepare the Fish

1. Combine bread crumbs, ground pecans, salt, garlic powder, and black pepper in shallow dish. Combine milk and cayenne pepper in medium bowl. Place flour in shallow dish.
2. Working with one fillet at a time, dredge in flour, then dip in milk mixture and then in bread crumb mixture. Repeat with rest of fillets.
3. Heat one and a half teaspoons oil in large, nonstick skillet over medium-high heat. Add two fillets and cook three to four minutes per side. Repeat with remaining oil and fillets.
4. Serve with lemon wedges and sprinkle chopped pecans on fillets, if desired.


Photography and Styling by Chavi Feldman