Lunch / Dinner
Pecan-Crusted Red Snapper with Rémoulade
Even “non-fishionados” will like this Pecan-Crusted Red Snapper. The pecans and spice blend on the fish give it universal appeal. Add a cooling rémoulade sauce, and you’ve got a meal that’s sure to impress.
The keys to quick meals are preparation and organization. The chef’s secret to that is mise en place (having everything ready to go). That goes double if you want a meal in a short amount of time. Take a little time to prep everything in advance, and you’ll be surprised at how quick dinner will be ready. Think ahead, and this meal can be done in close to 25 minutes. Toast the pecans and make the rémoulade sauce the night before. Cover the sauce and refrigerate it. (It will keep up to a week.) Seal the toasted pecans in a plastic bag and they’re ready to go.
Ingredients
FOR THE FILLETS, TOAST:
FOR THE RÉMOULADE, PROCESS:
Test Kitchen Tip
Head to a reputable fish vendor for fillets with evenly colored flesh (no streaks or dark spots) that springs back when touched, a sign it’s fresh. Old fish is mushy and leaves an indent.
It’s best to buy red snapper with the skin on so you know you’re getting the real deal. However, striped bass, tilapia, and grouper are decent substitutes.
Instructions
Preheat oven to 400° with rack in center position. Line a baking sheet with parchment paper.
For the fillets, toast pecans in butter in a skillet over medium heat until brown and fragrant. When pecans are cool, add parsley and thyme.
Place fillets on prepared baking sheet; lightly coat with Cajun spice blend. Brush fillets with oil to keep moist and help the pecans stick. Top each fillet with pecan mixture, pressing the nuts lightly to adhere.
Bake fillets until flesh flakes easily with a knife or fork or an instantread thermometer registers 145°, 8–10 minutes.
For the rémoulade, process bell pepper, scallions, Dijon, mayonnaise, honey, shallots, parsley, and lemon juice in a blender or food processor until vegetables are minced. Serve fish with rémoulade.
Dab the oil onto the fillets. It will keep the fillets moist, while also helping the pecans stay put.
Pack pecan mixture evenly onto all exposed areas of each fillet for crispy crunch in each bite.
The fish is done when it’s firm, opaque throughout, and flakes easily with the tip of a paring knife.
Nutritional Facts
Nutritional Facts
Per serving with about 1/4 cup sauce
Calories: 536
% Daily Value*
Total Fat 42g 64%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 362mg 15%
Carbs 15g 5%
Fiber 4g 16%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.