Spiced Snapper with Georgia Pecan Crust

Recipe courtesy of Georgia Pecan Commission.

Recipe Ingredients:

3/4 cup pecan halves
1/2 cup fresh bread crumbs
1 small jalapeño pepper, seeded and coarsely chopped
1 tablespoon packed light brown sugar, packed
1 tablespoon grated fresh ginger
1 large clove garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground allspice
4 (6 to 8-ounce) red snapper fillets, skin on
4 teaspoons vegetable oil
1/2 lime
3 green onions, finely chopped

Cooking Directions:

1. Preheat oven to 350°F (175°C). Oil a rimmed baking sheet.
2. In food processor fitted with chopping blade, combine pecans, bread crumbs, jalapeño, brown sugar, ginger, garlic, salt and allspice. Pulse briefly just until mixture is coarsely chopped though well combined.
3. Rinse the fish and thoroughly pat it dry.
4. Spread pecan mixture on a large plate. Press the flesh side of each fillet into mixture to coat completely with a thick crust.
5. Heat 2 teaspoons vegetable 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.
6. Place fillets in oven and cook until the flesh is just cooked through, about 5 minutes.
7. Transfer fillets to serving plates, sprinkle with juice of lime and top with chopped green onions.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 365; Saturated Fat: 2g; Cholesterol: 160mg; Total Carbs: 9g; Fiber: 2g; Protein: 42g; Sodium: 480mg.

Recipe and photograph courtesy of Georgia Pecan Commission.