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Pecan Crusted Snapper with Sweet Potato Puree
Ingredients
Pecan Crusted Snapper
- 2 pounds of Red Snapper
- 1 1/3 cup pecan halves
- 2 tablespoons brown sugar
- 1/3 cup breadcrumbs
- 1 tablespoon fresh tarragon
- 1 egg
- 2 tablespoons whole milk
Sweet Potato Puree
- 2 cooked Sweet potatoes skins removed*
- 2 tablespoons melted butter
- 3 tablespoons heavy cream
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a food processor combine the pecans, brown sugar, breadcrumbs and tarragon. Pulse until a fine breading has formed.
- Place this mixture in a breading dish and then combine egg and milk into a separate breading dish.
- Coat a fillet in the egg mixture on both sides then coat in the pecan mixture on both sides. Repeat with remaining fillets.
- Place each coated filet on prepared sheet.
- Bake for 15-18 minutes, until fish is cooked through.
- While the fish is cooking, place sweet potatoes, butter, heavy cream and paprika into a food processor and blend until smooth.
- Place a large spoonful on plate and once fish is cooked through place on top of puree.
Notes
*To quickly cook sweet potatoes prick holes all over and place in microwave on potato setting. After they have cooled carefully remove and put into the food processor.
**If you plan to substitute another fish or use this recipe for a chicken breast you will have to adjust the cooking times.
**If you plan to substitute another fish or use this recipe for a chicken breast you will have to adjust the cooking times.
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