Florida Snapper Pecan Meuniere
This is an elegant, yet easy-to-prepare entrée from the Florida Department of Agriculture and Consumer Services. It uses fresh snapper from the Gulf Coast of Florida that's been lightly pan fried and topped with toasted pecans and a seasoned butter sauce.
- 4 6-ounce Florida snapper fillets
- 1 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1/2 cup Florida pecan pieces
- 2 tablespoons Florida parsley, chopped
- 1 tablespoon Florida garlic, minced
- 2 tablespoons fresh Florida lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon cayenne
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 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. 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
Fresh Seafood From Florida:
For more recipes using fresh fish and seafood from Florida visit Florida-Agriculture.com