Pecan Encrusted Red Snapper (Courtesy Tif Smith)
Finely chop the pecan and mix with bread crumbs and cajun seasoning.
Spoon on a syrup onto each filet and use your fingers to spread it over the top of the fish.
Press the syrup side of fish into the pecan mixture, making sure that a good layer of the pecan mixture adheres to the snapper.
Heat a saute' pan (allow it to get hot before adding the olive oil). Add 2 tbs. of olive oil and gently place the snapper pecan side down in the hot pan.
Allow the snapper to brown for about 1 minute. Be careful not to let it burn. The syrup will caramelize quickly. Ver gently use a long metal spatula to turn the snapper over, keeping the topping in place and cook on this side of the snapper for another minute to sear. When removing from the pan, if any of the pecans fell off, replace them in the spots that need them.
Place in a baking dish with a little water and continue to cook in a 350 degree oven for about ten minutes.
In a small saute' pan, add 1 tbsp. of butter and after it melts add brown sugar and blend well.
Add lime juice and tequila. Allow the alcohol in the tequila to burn off.
Add in the last tbsp. of butter and allow the mixture to thicken. Do not overheat the sauce or it will burn. Wait until you are ready to serve the snapper before the final heating of the margarita sauce.
Stock image photo. Not actual recipe photo.
2 oz. red snapper filet
1/2 cup finely chopped pecans
1/4 cup bread crumbs
1 tbsp. cajun seasoning
1/4 cup Alaga white syrup
LIME MARGARITA SAUCE:
2 tbsp. butter
1 tbsp brown sugar
Juice from 2 limes
1 oz. tequila