Pecan Crusted Redfish Recipe
Pecan crusted redfish with jumbo lump crabmeat, parmesan roasted sweet potatoes, and grilled asparagus topped with browned butter sauce.
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Ingredients
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For the Pecan Crusted Redfish
For the Jumbo Lump Crabmeat
For the Parmesan Roasted Sweet Potatoes
For the Grilled Asparagus
For the Browned Butter Sauce
Method
Preparation of Sweet Potatoes
- 1
Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, pepper, and half of the parmesan cheese. Spread them out on a baking sheet and roast for 25-30 minutes, turning halfway through until they are tender and golden. Sprinkle the remaining parmesan cheese on top during the last 5 minutes of roasting.
Preparation of Grilled Asparagus
- 2
Grill the Asparagus
While the sweet potatoes are roasting, preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper. Grill for 4-5 minutes until tender and slightly charred. Remove from heat and set aside.
Preparation of Pecan Crusted Redfish
- 3
Prepare the Redfish
Set up a breading station with flour, beaten eggs, and chopped pecans. Season the redfish fillets with salt and pepper, dredge them in flour, dip in the eggs, and then coat with chopped pecans.
- 4
Cook the Redfish
In a large skillet, heat olive oil over medium heat. Add the pecan-crusted redfish and cook for 4-5 minutes on each side or until golden brown and cooked through. Remove from heat.
Preparation of Crabmeat
- 5
Mix the Crabmeat
In a bowl, combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Gently mix to avoid breaking the crabmeat.
Preparation of Browned Butter Sauce
- 6
Make the Browned Butter Sauce
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns golden brown and gives off a nutty aroma. Remove from heat and stir in lemon juice and chopped parsley.
Serving
- 7
Plate the Dish
On a serving plate, arrange the roasted sweet potatoes and grilled asparagus. Place the pecan-crusted redfish on top and spoon the crabmeat mixture over the fish. Drizzle with the browned butter sauce before serving.
