Florida Department of Agriculture and Consumer Services

Snapper Pecan Meuniere

Posted April 4, 2013 in Entrees, Snapper

Snapper Pecan Meuniere

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 4 (6-ounce) snapper fillets
  • 4 tablespoons butter, divided
  • 1/2 cup pecan pieces
  • 2 tablespoons parsley, chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions:

  1. Combine flour and seasonings on a shallow plate.
  2. Dredge the fillets in flour mixture, coating evenly.
  3. Heat the oil in a large nonstick sauté pan over medium-high heat.
  4. When oil is hot, pan fry fillets for 3 to 4 minutes on each side until golden and cooked through.
  5. Transfer to a platter and keep warm.
  6. In a medium pan; melt 2 tablespoons of the butter over medium-high heat until foamy.
  7. Add the pecans and cook for about 1 ½ minutes, stirring constantly, until lightly toasted.
  8. Add the parsley, garlic, lemon juice, Worcestershire, and cream.
  9. Whisk for 1 minute and remove from the heat.
  10. Add the salt, cayenne, and remaining 2 tablespoons butter, broken into small pieces; stir until the butter melts completely.
  11. Spoon the sauce over the fillets and serve.

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