Red Snapper With Roasted Pecans Recipe
Ingredients
| Black pepper | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Fennel seed | 1/2 Teaspoon | |
| 4 large red snapper filets | ||
| Butter | 3 Tablespoon | |
| Pecans | 1/3 Cup (16 tbs), roasted | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon juice | ||
Directions
Grind pepper, salt, paprika and fennel seed together in mortar. Sprinkle mixture over both sides of each filet.
Heat 2 tbsp (30 mL) butter in large frying pan over medium heat. Add fish and cook 4 minutes.
Turn filets over and continue cooking 3 to 4 minutes or adjust cooking time according to size of filets. Remove cooked filets from pan and keep hot.
Add remaining butter to pan and melt. Add pecans and cook 1 minute. Add lemon juice and mix. Pour over fish, sprinkle with parsley and serve.
Heat 2 tbsp (30 mL) butter in large frying pan over medium heat. Add fish and cook 4 minutes.
Turn filets over and continue cooking 3 to 4 minutes or adjust cooking time according to size of filets. Remove cooked filets from pan and keep hot.
Add remaining butter to pan and melt. Add pecans and cook 1 minute. Add lemon juice and mix. Pour over fish, sprinkle with parsley and serve.
Chef
