My Latest Recipe: Pecan Encrusted Red Snapper w Remoulade Sauce

Pecan_Encrusted_SnapperRemoulade (serves 4)


3/4 cup mayonnaise
2 tablespoons cocktail sauce
1 tablespoon prepared horseradish
1 tablespoon chili sauce
2 teaspoons Creole mustard
2 teaspoons extra-virgin olive oil
1 teaspoon Louisiana-style hot sauce, or to taste
2 teaspoons fresh lemon juice
1/4 teaspoon Worcestershire sauce
1-1/4 medium scallions, chopped
2 teaspoons chopped fresh parsley
2 teaspoons minced celery
1 small clove garlic, minced
1/8 teaspoon chili powder
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
1/4 teaspoon capers, chopped

Directions: Mix together mayonnaise, cocktail sauce, horseradish, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate for at least one hour.

Red Snapper (serves 4)


1.5 lbs fresh red snapper filet
1 eight oz package crushed pecans
2 tablespoons Panko crumbs
1/4 cup mayonnaise
1 lemon

Directions: Preheat oven to 450 degrees. Remove moisture from both sides of filet with paper towels. Place aluminum foil (shiny side down) on baking pan, spray lightly with canola cooking oil, place filet carefully on top. (If skin is on, omit aluminum foil) Bake for five minutes so that fish will “weep.” Meanwhile, mix Panko crumbs with crushed pecans thoroughly in a glass bowl and whisk mayonnaise with lemon until smooth. Remove filet from oven and brush top side only completely with mayonnaise/lemon mixture. Lightly pour pecan/panko mixture liberally over filet, and carefully press into filet. Place back in oven and cook for nine to ten more minutes. Fish should flake when tested with paring knife. Serve with remoulade and your favorite green vegetable.

Created by Randy Elrod

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