Bright Star's Pecan Crusted Snapper with with Creole Butter Sauce

Bright Star's Pecan Crusted Snapper with with Creole Butter Sauce

Serves 4

Pecan crusted Snapper

1 tbsp vegetable oil

1 tbsp Creole seasoning such as Fat Boy or Tony Chachere's Creole Seasoning

2 cups finely chopped pecans

1 cup flour

½ cup heavy whipping cream

¼ cup water

4– 6oz Snapper fillets cleaned and towel patted dry

2 tbsp vegetable oil for cooking.

Preheat oven to 350 degrees.  Combine vegetable oil, Creole seasoning and pecans in large bowl until pecans are well coated.  Place pecans on cookie sheet and bake in oven for 15-20 minutes until pecans are toasted. Remove from heat and let rest until cool to the touch.  In a food processor, combine flour and pecans and process until smooth.  Transfer to shallow dish. In a second shallow dish whisk the cream and water together.  Dredge the fish first in the whipping cream mixture, then the pecan mixture.   In a large skillet, heat vegetable oil over medium heat.  Add fish and cook until golden brown and fish is cooked through approximately 5 minutes.  Turn and cook on second side, adding a little more oil if necessary to prevent sticking, for 5 minutes longer, or until golden brown on the second side and the fish just flakes when tested by a fork.

Creole Butter Sauce

¼ c white wine

1 clove garlic, minced

¼ tsp creole seasoning

1 tsp chopped shallots

½ cup heavy whipping cream

½ lb unsalted butter at room temperature

Combine first four ingredients in medium size sauce pan.  Heat pan on medium high heat until mixture is reduced by half stirring occasionally.   Add whipping cream stirring occasionally until reduced by half.  Remove from heat and stir in butter.

Plate snapper and drizzle with creole butter sauce.