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Pecan Coated Fish with Remoulade Sauce

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 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.

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