Pecan Crusted Snapper Recipe

Prep fish and dredging stations

Pat snapper fillets dry with paper towels. Season both sides evenly with 1.5 tsp salt and 1 tsp black pepper. Arrange three shallow dishes: one with 1/2 cup flour, one with beaten eggs mixed with 2 tbs water, and one with pecan-panko mixture (combine 1 cup finely chopped pecans, 1/2 cup panko, 2 tbs grated Parmesan, 1/2 tsp smoked paprika).

Coat fillets

Dredge each fillet lightly in flour, shaking off excess, dip into the egg wash, then press firmly into the pecan-panko mixture, coating all exposed surfaces. Set crusted fillets on a rack and let rest 10 minutes (helps adhesion).

Pan-sear and finish

Heat a large skillet over medium-high heat and add 3 tbs olive oil or clarified butter. When oil is shimmering, add fillets (work in batches if necessary) crust-side down. Cook without moving 3–4 minutes until crust is golden brown. Carefully flip and lower heat to medium. Cook 2–4 more minutes until fish is opaque and flakes easily (internal temperature ~140–145°F/60–63°C). Transfer to a warm plate and loosely tent with foil while finishing remaining fillets.

Finish: If the crust needs additional browning, place fillets under a hot broiler for 1 minute, watching closely. Serve immediately with lemon wedges.

Combine 1/2 cup mayonnaise, 2 tbs fresh lime juice, 1 tsp triple sec (if using), 1 tsp honey, 1 tsp lime zest, 1/2 minced jalapeño (optional), 1/4 tsp salt, and 1 tbs chopped cilantro in a small bowl. Whisk until smooth and taste-adjust salt, lime, or honey. Refrigerate at least 20 minutes to let flavors meld. Bring to room temperature before serving.

Rinse and cook rice

Rinse 1.5 cups jasmine rice under cold water until the water runs clear to remove surface starch. Drain well.

In a medium saucepan bring 2.25 cups water and 1/2 tsp salt to a gentle boil. Add rinsed rice and 1 tbs butter, stir once, cover with a tight-fitting lid, reduce heat to low and simmer undisturbed for 15 minutes.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork, stir in 1 tbs chopped cilantro and 1/2 tsp lime zest. Keep covered and warm until serving.

Preheat grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Toss 1 lb trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to coat evenly.

Place asparagus perpendicular to grill grates and cook 3–5 minutes, turning occasionally, until tender-crisp and lightly charred. Thicker spears may take up to 6–8 minutes. Remove from grill and immediately sprinkle with 1/2 tsp lemon zest and 1 tbs grated Parmesan (optional).