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
What to do:
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.
