Pecan Crusted Red Snapper from Eliza Ann's Coastal Kitchen | Suncoast View

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Pecan Crusted Red Snapper 

Eliza Ann's Coastal Kitchen 

Ingredients 

  • 8 oz filet of Red Snapper or other varietal
  • Dijon Mustard & Pastry Brush
  • 1 lb. butter
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallot
  • ½ cup white wine
  • 1 tablespoon minced sage
  • 1 tablespoon minced thyme
  • 1 ½ oz grade a maple syrup
  • Salt and pepper
  • 1 C Toasted, Chopped Pecans
  • 1 TB Sage, Fresh, picked
  • 1 TB Thyme, Fresh, picked
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Pinch Allspice
  • 1 TB Cornstarch
  • 2 TB Maple Syrup, Grade A
  • 2 C Escarole, cleaned, washed and chopped
  • ½ C Spinach
  • 1Red Pepper, thin julienne
  • 1Yellow Pepper, thin julienne
  • 1 jalapeno, thin julienne
  • 1 PC Garlic, thin sliced
  • ¼ C, Water
  • ¼ C, Sugar
  • ¼ C, Apple Cider Vinegar
  • Salt and Pepper to taste

Instructions 

  • Add all ingredients for crust into the bowl of a food processor. Pulse until coarsely ground.
  • Salt and pepper the filet of snapper on both sides. Brush with mustard.
  • Put pecan crust on plate and press filet down onto crust. Make sure to cover completely.
  • In a sauté pan, heat olive oil and butter until bubbly. Medium low heat. Place filet crust side down and sear until golden brown. Nuts will burn if pan is too hot.
  • Flip fish over and sear the other side. Place fish in 350 degree oven for 6-8 minutes or down to likeness.
  • Place sauce down on plate, place escarole on sauce and place fish on top.
  • Garnish as you like.

Instructions for Maple Sauce 

  • In sauté pan on low heat, slowly melt butter and cook down until it turns brown.
  • Once brown add shallots and garlic and brown slightly, approx. 2 minutes.
  • Add white wine and cook out the alcohol.
  • Once reduced add a little more butter (cold butter) to get desired viscosity.
  • Add herbs, seasoning, and grade A maple

Instructions for Sweet & Sour Escarole 

  • Make pickling liquid in sauté pan.
  • Add peppers, seasonings and garlic.
  • Simmer until soft.
  • Add Escarole & Spinach.
  • Cook until wilted.
  • Strain off liquid.
  • Hold until serving.

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