| Preparation time | 5 min |
| Cooking Time | 20 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
FOR THE FILLETS, TOAST:1 cup chopped pecans1 Tbsp. unsalted butter2 Tbsp. chopped fresh parsley1 Tbsp. chopped fresh thyme4 red snapper fillets, ½-inch thick (4 oz. each) 2 Tbsp. Cajun spice blend (from Steak Grillades recipe), or purchased Cajun spice blend 2 Tbsp. olive oilFOR THE RÉMOULADE, PROCESS:½ cup diced red bell pepper ¼ cup sliced scallions ¼ cup each Dijon mustard and mayonnaise 2 Tbsp. honey 2 Tbsp. minced shallots 2 Tbsp. minced fresh parsley 1 Tbsp. lemon juice
Directions
- Preheat oven to 400° with rack in center position. Line a baking sheet with parchment paper.
- For the fillets, toast pecans in butter in a skillet over medium heat until brown and fragrant. When pecans are cool, add parsley and thyme.
- Place fillets on prepared baking sheet; lightly coat with Cajun spice blend. Brush fillets with oil to keep moist and help the pecans stick. Top each fillet with pecan mixture, pressing the nuts lightly to adhere.
- Bake fillets until flesh flakes easily with a knife or fork or an instantread thermometer registers 145°, Ⱐ8–10 minutes.
- For the rémoulade, process bell pepper, scallions, Dijon, mayonnaise, honey, shallots, parsley, and lemon juice in a blender or food processor until vegetables are minced. Serve fish with rémoulade.