Red Snapper With Toasted Pecan Butter Recipe
Ingredients
| Red snapper | 4 , frozen | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Paprika | 4 Teaspoon | |
| Garlic powder | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| 1/4 teaspoon plus 1/8 teaspoon ground red pepper, divided | ||
| Milk | 1/2 Cup (16 tbs) | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| Pecans | 2/3 Cup (16 tbs) | |
| Pepper white | 1/8 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| 2 tablespoons finely snipped parsley | ||
| Lemon juice | 1 Tablespoon | |
Directions
GETTING READY
1. Defrost the fish, if cold.
MAKING
2. Take a medium bowl and put flour, paprika, garlic powder, salt, thyme and ΒΌ of red pepper in it.
3. Dip the fillets in the milk and soon after the flour mixture.
4. Take a 12 inch skillet, put peanut oil in it and heat.
5. Once the oil is heated, put the fillets in the oil and fry for 6 minutes till they turn golden brown.
6. Once done, keep the fillets out and keep them on warm serving plate.
7. Make the pecan butter by mixing pecans and white pepper with unused 1/8 teaspoon pepper.
8. Take an 8 inch skillet, heat butter and put seasoned pecans in it.
9. Cook for 3 minutes till the color changes to light brown.
10. Once done, turn off the heat and put lemon juice and parsley.
SERVING
11. Serve fillets tossed with pecan butter.
1. Defrost the fish, if cold.
MAKING
2. Take a medium bowl and put flour, paprika, garlic powder, salt, thyme and ΒΌ of red pepper in it.
3. Dip the fillets in the milk and soon after the flour mixture.
4. Take a 12 inch skillet, put peanut oil in it and heat.
5. Once the oil is heated, put the fillets in the oil and fry for 6 minutes till they turn golden brown.
6. Once done, keep the fillets out and keep them on warm serving plate.
7. Make the pecan butter by mixing pecans and white pepper with unused 1/8 teaspoon pepper.
8. Take an 8 inch skillet, heat butter and put seasoned pecans in it.
9. Cook for 3 minutes till the color changes to light brown.
10. Once done, turn off the heat and put lemon juice and parsley.
SERVING
11. Serve fillets tossed with pecan butter.
Chef
