Fresh snapper always makes a great meal! Go catch up a few and serve up this Fresh From Florida recipe.
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
4 (6-ounce) snapper fillets
4 tablespoons butter, divided
1/2 cup pecan pieces
2 tablespoons parsley, chopped
1 tablespoon garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon cayenne pepper
- 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 ½ 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.
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