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Pecan-crusted Grouper Fillet With Remoulade Sauce

Seafood Sauces Entrée 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
Mix all ingredients well.

Recipe information for Pecan-crusted Grouper Fillet With Remoulade Sauce

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