Pecan Coated Fish with Remoulade Sauce
By Paula DeenJUMP TO RECIPE
- 4 or snapper, cut about 1 inch thick, 4 to 6 oz each grouper fillets
- 1 stick melted, plus 1 tablespoon butter
- 1 cup ground into crumbs in a food processor pecans
- 1 tablespoon vegetable oil
- 4 for garnish lemon wedges
- 1/3 cup chopped fresh parsley
- 1/3 cup white and green parts, chopped green onions
- 1/4 cup with juice capers
- 1 clove minced garlic
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- cut into 4 wedges, for garnish lemon
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 °F.
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.