Serving size: 4
- ¾ cup pecan halves
- ½ cup fresh breadcrumbs
- 1 small jalapeno pepper, seeded and coarsely chopped
- 1 tablespoon packed light brown sugar
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, chopped
- ½ teaspoon salt
- ¼ teaspoon allspice
- 4 red snapper fillets (6 to 8 ounces each), skin on
- 4 teaspoons vegetable oil
- ½ lime
- 3 green onions, finely chopped
- Heat oven to 350F.
- Oil a rimmed baking sheet. In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeno, brown sugar, ginger, garlic, salt and allspice.
- Pulse briefly just until mixture is coarsely chopped though well combined.
- Rinse the fish and thoroughly pat it dry.
- Spread pecan mixture on a large plate.
- Press the flesh side of each fillet into mixture to coat completely with a thick crust.
- Heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat.
- Add two fillets, crust sides down, and cook just until lightly browned—about 5 minutes.
- With a large spatula, remove fillets to baking sheet, turning over to place them skin side down. Repeat with remaining oil and fillets.
- Place fillets in oven and cook until the flesh is just cooked through—about 5 minutes.
- Transfer to serving plates, sprinkle with juice of lime and top with green onion.