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Snapper Pecan Meuniere
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 5 Min.
Cook Time: 13 Min.
What you need:
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1 c. all-purpose flour
1/2 tsp. paprika
3/4 tsp. cayenne pepper, divided
1/2 tsp. freshly ground black pepper
1 1/2 tsp salt, divided
2 Tbsp. olive oil
4 6-oz. snapper fillets
4 Tbsp. butter, divided
1/2 c. pecan pieces
2 Tbsp. parsley, chopped
1 Tbsp. garlic, minced
2 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
1/4 c. heavy cream
What to do:
1. Combine flour and seasonings on a shallow plate. Dredge the fillets in flour mixture, coating evenly. Heat the oil in a large nonstick sauté pan over medium-high heat.
2. When oil is hot, pan fry fillets for 3-4 min. on each side until golden and cooked through. Transfer to a platter and keep warm.
3. In a medium pan; melt 2 Tbsp. of the butter over medium-high heat until foamy. Add the pecans and cook for about 1 1/2 min., stirring constantly, until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Whisk for 1 min. and remove from the heat.
4. Add the salt, cayenne, and remaining 2 Tbsp. butter, broken into small pieces; stir until the butter melts completely. Spoon the sauce over the fillets and serve.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
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