Spiced Snapper With Pecan Crust

"The meal works great on other fish, give it a try."
 
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Ready In:
25mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat oven to 350 degrees.
  • Oil a rimmed baking sheet.
  • In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeno, brown sugar, ginger, garlic, salt and allspice.
  • Pulse briefly just until mixture is coarsely chopped though well combined.
  • Rinse the fish and thoroughly pat it dry.
  • Spread pecan mixture on a large plate.
  • Press the flesh side of each fillet into mixture to coat completely with a thick crust.
  • Heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat.
  • Add two fillets, crust sides down, and cook just until lightly browned, about 5 minutes.
  • With a large spatula, remove fillets to baking sheet, turning over to place them skin side down.
  • Repeat with remaining oil and fillets.
  • Place fillets in oven and cook until the flesh is just cooked through, about 5 minutes.
  • Transfer to serving plates, sprinkle with juice of lime and top with green onion.
  • Freeze pecan meal.
  • Put pecan meal in oven, warm 300 degrees, 10 to 15 minutes.
  • Can store meal up to two years.

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