3/4 cup pecan halves
1/2 cup fresh breadcrumbs
1 small jalapeno pepper, seeded and coarsely chopped
1 tablespoon packed light brown sugar
1 tablespoon grated fresh ginger
1 large clove garlic, chopped
1/2 teaspoon salt
1/4 teaspoon allspice
4 red snapper fillets (6 to 8 ounces each), skin on
4 teaspoons vegetable oil
3 green onions, finely chopped
Cook's note: Pecan meal can be frozen. To use, remove from freezer and warm in 300-degree oven to 10 to 15 minutes.
Heat oven to 350 degrees. Oil a rimmed baking sheet. In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeno, brown sugar, ginger, garlic, salt, and allspice.
Pulse briefly just until mixture is coarsely chopped though well-combined. Rinse fish and thoroughly pat dry. Spread pecan mixture on a large plate. Press the flesh side of each fillet into mixture to coat completely with a thick crust. Heat 2 teaspoons oil in large nonstick skillet 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 skin side down. Repeat with remaining oil and fillets.
Place fillets in oven and cook until the flesh is just cooked through - about 5 minutes. Transfer to serving plates, sprinkle with juice of lime, and top with green onion.
Yield: 4 servings
Source: Georgia Pecan Commission