Snapper Pecan Meuniere

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

1 cup all-purpose flour
1/2 teaspoon paprika
3/4 teaspoon cayenne pepper - divided use
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt - divided use
2 tablespoons olive oil
4 (6-ounce) snapper fillets
4 tablespoons butter - divided use
1/2 cup pecan pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1/4 cup heavy cream

Cooking Directions:

1. Combine flour and seasonings on a shallow plate. Dredge the fillets in flour mixture, coating evenly.
2. Heat the oil in a large nonstick sauté pan over medium-high heat.
3. 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.
4. In a medium pan; melt 2 tablespoons of the butter over medium-high heat until foamy. Add the pecans and cook for about 1 1/2 minutes, stirring constantly, until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Whisk for 1 minute and remove from the heat.
5. 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.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.