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Pecan-crusted Grouper Fillet With Remoulade Sauce

Seafood Sauces Entrées Seafood Fish
  • 4 6oz Grouper or Snapper Filets
  • 1 stick Butter melted
  • 1 tbsp Butter
  • 1 cup Pecans ground into crumbs in a food processor
  • 1 tbsp Vegetable Oil
  • 1 Lemon cut into 4 wedges, for garnish
  • Grilled Asparagus and Jasmine Rice prepared
  • 2 oz Ken's Remoulade Sauce
  • 1.  Preheat the oven to 400°.
  • 2.  Rinse the fish, pat dry and season.
  • 3.  Dredge the fish in the melted butter.
  • 4.  Spread the ground pecans on a plate and press the fish into the crumbs to coat.
  • 5.  Turn the fillets to coat the other side.
  • 6.  In a cast iron skillet, heat the tablespoon of butter with the oil.
  • 7.  Sear the fish until golden brown on each side.
  • 8.  Place the skillet in the oven until the fish is cooked through or it reaches your preference for degree of doneness.
  • 9.  Serve with grilled asparagus, jasmine rice, Ken’s Remoulade Sauce and lemon wedges.

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