Florida Department of Agriculture and Consumer Services
Posted April 4, 2013 in Entrees, Snapper
- 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
- Combine flour and seasonings on a shallow plate.
- Dredge the fillets in flour mixture, coating evenly.
- Heat the oil in a large nonstick sauté pan over medium-high heat.
- When oil is hot, pan fry fillets for 3 to 4 minutes on each side until golden and cooked through.
- Transfer to a platter and keep warm.
- In a medium pan; melt 2 tablespoons of the butter over medium-high heat until foamy.
- Add the pecans and cook for about 1 ½ minutes, stirring constantly, until lightly toasted.
- Add the parsley, garlic, lemon juice, Worcestershire, and cream.
- Whisk for 1 minute and remove from the heat.
- Add the salt, cayenne, and remaining 2 tablespoons butter, broken into small pieces; stir until the butter melts completely.
- Spoon the sauce over the fillets and serve.