Spiced Snapper with Georgia Pecan Crust

3/4 cup Georgia pecan halves
1/2 cup fresh breadcrumbs
1 small jalapeño pepper, seeded and coarsely chopped
1 tablespoon packed light brown sugar
1 tablespoon grated fresh ginger
1 large clove garlic, chopped
1/2 teaspoon salt
1/4 teaspoon allspice
4 red snapper fillets (6 to 8 ounces each), skin on
4 teaspoons vegetable oil
1/2 lime
3 green onions, finely chopped

Heat oven to 350F. Oil a rimmed baking sheet. In food processor fitted with chopping blade, combine pecans, breadcrumbs, jalapeño, brown sugar, ginger, garlic, salt and allspice. Pulse briefly just until mixture is coarsely chopped though well combined.

Rinse the fish and thoroughly pat it dry. Spread pecan mixture on a large plate. Press the flesh side of each fillet into mixture to coat completely with a thick crust.

Heat 2 teaspoons oil in large skillet (preferably nonstick) over medium heat. Add two fillets, crust sides down, and cook just until lightly browned – about 5 minutes. With a large spatula, remove fillets to baking sheet, turning over to place them skin side down. Repeat with remaining oil and fillets.

Place fillets in oven and cook until the flesh is just cooked through – about 5 minutes. Transfer to serving plates, sprinkle with juice of lime and top with green onion.

Note: Freeze pecan meal. Put pecan meal in oven, warm 300F, 10-15 minutes. You can store meal in the freezer for up to two years.

Servings: 4
Source: Georgia Pecan Commission