Pecan Coated Fish with Remoulade Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Pan-fried fish fillets with a pecan crust and a mayonnaise-based sauce.
Ingredients
4 grouper fillets, or snapper, cut about 1 inch thick, 4 to 6 oz each
1 stick butter, melted, plus 1 tablespoon
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oil
4 lemon wedges, for garnish
1/3 cup fresh parsley, chopped
1/3 cup green onions, white and green parts, chopped
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
lemon, cut into 4 wedges, for garnish
Instructions
To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.
Preheat the oven to 350 °.
Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.
In a cast-iron or other heavy, ovenproof skillet, heat the tablespoon of butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.
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