Snapper Pecan Meuniere

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture

Servings: 4
Prep Time: 5 Min.
Cook Time: 13 Min.

* 1 c. all-purpose flour
* 1/2 tsp. paprika
* 3/4 tsp. cayenne pepper, divided
* 1/2 tsp. freshly ground black pepper
* 1 1/2 tsp salt, divided
* 2 Tbsp. olive oil
* 4 6-oz. snapper fillets
* 4 Tbsp. butter, divided
* 1/2 c. pecan pieces
* 2 Tbsp. parsley, chopped
* 1 Tbsp. garlic, minced
* 2 Tbsp. fresh lemon juice
* 1 Tbsp. Worcestershire sauce
* 1/4 c. heavy cream

1. 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.
2. When oil is hot, pan fry fillets for 3-4 min. on each side until golden and cooked through. Transfer to a platter and keep warm.
3. In a medium pan; melt 2 Tbsp. of the butter over medium-high heat until foamy. Add the pecans and cook for about 1 1/2 min., stirring constantly, until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Whisk for 1 min. and remove from the heat.
4. Add the salt, cayenne, and remaining 2 Tbsp. butter, broken into small pieces; stir until the butter melts completely. Spoon the sauce over the fillets and serve.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.