Pecan Coated Fish with Remoulade Sauce

Name: Pecan Coated Fish with Remoulade Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 stick butter, melted, plus 1 tablespoon whole butter; 59 milliliters capers, with juice1 clove garlic, minced; 1 teaspoon Dijon mustard; 79 milliliters chopped fresh parsley leaves; 79 milliliters chopped green onions, white and green parts; 2 Tbsps fresh lemon juice; 4 lemon wedges, for garnish; 237 milliliters mayonnaise; 2 Tbsps olive oil; 237 milliliters pecans, ground into crumbs in a food processor; 4 servings Salt and pepper; 4 fillets grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each; 1 Tbsp vegetable oil

Pecan Coated Fish with Remoulade Sauce is a gluten free and pescatarian recipe with 4 servings. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 40g of protein, 96g of fat, and a total of 1057 calories. If you have parsley leaves, mayonnaise, snapper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine.

Ingredients you will need

Green Onions

Parsley

Capers

Garlic

Sauce

Equipment you will use

Food Processor

Blender

Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks. Preheat the oven to 350 degrees F. Rinse the fish, pat dry and season. Dredge the fish in the melted butter.

Ingredients you will need

Lemon Juice

Mayonnaise

Olive Oil

Mustard

Seafood

Butter

Fish

Equipment you will use

Oven

Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side. In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side.

Ingredients you will need

Butter

Pecans

Spread

Fish

Cooking Oil

Equipment you will use

Frying Pan

Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness.

Equipment you will use

Frying Pan

Oven

Serve immediately with Remoulade Sauce on the side and a lemon wedge.

Ingredients you will need

Lemon Wedge

Sauce

Equipment

Ingredients

Servings:

1stick

butter, melted, plus 1 tablespoon whole butter 59milliliters

capers, with juice1 clove garlic, minced 1teaspoon

Dijon mustard 79milliliters

chopped fresh parsley leaves 79milliliters

chopped green onions, white and green parts 2Tbsps

fresh lemon juice 4

lemon wedges, for garnish 237milliliters

mayonnaise 2Tbsps

olive oil 237milliliters

pecans, ground into crumbs in a food processor 4servings

Salt and pepper 4fillets

grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Fetzer Vineyards Valley Oaks Pinot Grigio with a 5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Fetzer Vineyards Valley Oaks Pinot Grigio

This Pinot Grigio is clean with a fruit forward character and a crisp acid backbone . There are aromas of mango, pear, orange spice, lemongrass and pineapple. In the mouth, there are flavors of tropical fruit, apples, pears and a nice orange citrus note, balanced with minerality and a wonderful, round finish.