Pecan Coated Fish with Remoulade Sauce Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

1 ratings


  • 4 grouper fillets, or snapper, cut about 1 inch thick, 4 to 6 oz each
  • 1 stick butter, melted, plus 1 tablespoon
  • 1 cup pecans, ground into crumbs in a food processor
  • 1 tablespoon vegetable oil
  • 4 lemon wedges, for garnish
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup green onions, white and green parts, chopped
  • 1/4 cup capers, with juice
  • 1 clove garlic, minced
  • 1 cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • lemon, cut into 4 wedges, for garnish




To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.


Preheat the oven to 350°.


Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.


In a cast-iron or other heavy, ovenproof skillet, heat the tablespoon of butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.

Pecan Coated Fish with Remoulade Sauce


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1 Review

Jeannette 10/29/2014
Sounds truly won

Sounds truly wonderful, making tonight for sure with my fav fish....grouper

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