Pecan Crusted Red Snapper Atop Lemon Herb Sauce

Snapper has a mild, light flavor and is good fish for people who don't like a strong fishy flavor or "fish for people that don't like fish."


Pecan Crust Breading

  • 1 cup bread crumbs
  • 2 cups pecan pieces
  • 1 teaspoon each: dried basil, dried oregano, whole leaf thyme, granulated garlic, granulated onion, white pepper

Red Snapper

  • Serves: 6
  • 6 boned snapper fillets, 6-8 oz. each, approximately ½" thick
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1 cup olive or canola oil
Pecan Crusted Red Snapper


Pecan Crust Breading

Pulse all breading ingredients in a food processor until medium fine.

Then put on a flat dish and set aside.

Red Snapper

In a flat dish, combine the eggs and milk. Whisk to create the egg wash.

Put flour in a flat dish. Then, holding the trout fillet by the tail, dredge it in the flour until well dusted. Pat off excess flour.

Pass floured fillet through the egg wash, wetting the entire fillet.

Place fillet in pecan meal breading mixture. Lightly press the mixture onto both sides of the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all the fillets are breaded.

Heat oil in large skillet or sauté pan over medium-high heat until it shimmers. Sauté fillets until golden brown. Sauté in batches of 2 or 3, so the oil does not cool down.

Top it off with the Spring Lemon Herb Sauce.


How many nuts are there in the world? Pine nuts to pistachios, macadamias. Chef's nuts roasting on an open fire.


  • Food Processor
  • Frying Pan
  • Spatulas
  • 3 Flat Dishes for Breading Materials, Saucepan, Knife, Blender, Skillet or Sauté Pan


The pecan crust breading of the fish can be done the morning of the dinner. Store the breaded fillets between wax paper in the refrigerator until cooking time.