Pecan Crusted Red Snapper with Lime Sauce

While at my favorite seafood provider, Crosby’s Crabs, they were filleting some fresh red snapper.  I snapped  it up (haha) and went  Caribbean with lime and ginger.  I hope you like it.

1 1/2 pounds red snapper fillet

1 cup chopped pecans

1/2 cup Panko bread crumbs
2 tablespoons honey

2 tablespoons butter. melted

2 teaspoons Cajun seasoning
Salt and pepper
3 tablespoons oil
Lime Sauce:
1/4 cup lime juice plus zest
4 tablespoons butter
1 teaspoon triple sec
4 ounces white wine
2 tablespoons brown sugar
1 teaspoon Cajun spice
Preheat oven to 350.
Remove skin from snapper.
Sprinkle fish with salt, pepper, and Cajun seasoning.
Chop pecans and place in a pie tin.
Add Panko bread crumbs to tin and mix.
Melt butter and brush fish.
Heat cast iron skillet to medium (it should start to smoke).
Brush fish with honey on top side.
Place fish in pecan and bread crumbs, cover on both sides.
Add all four fillets to pan, pecan side down.
Cook for 3 minutes.
Flip fish and cook for 1 minute; remove to a baking sheet and place in oven.
Bake for 10 minutes.
In skillet used for fish, add lime juice, triple sec, and zest.
Add wine and Cajun spice.
Add brown sugar and stir.
Add butter and stir.
Remove fish from oven.
Top with sauce.
Serve with mixed vegetables.
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3 Comments Add yours

  1. I love red snapper and pecans. I will try this, but I will have to modify it to fit my keto lifestyle.

    Thanks for following my blog.

    Like

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