Snapper Pecan Meuniere

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Snapper Recipes by Cousin Mark

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1 cup flour
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
4 6-ounce Florida snapper fillets
4 tablespoons butter, divided
1/2 cup Florida pecan pieces
2 tablespoons Florida parsley, chopped
1 tablespoon Florida garlic, minced
2 tablespoons fresh Florida lemon juice
1 tablespoon Worcestershire sauce
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon cayenne


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 1/2 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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