Recipe Detail

Pecan Crusted Filet of Red Snapper

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Number of Servings:


  1. 4 - filets (8 oz.) of Red Snapper
  2. 1/2 cups - all-purpose flour
  3. 1 tablespoons - salt
  4. 1 teaspoons - white pepper
  5. 2 - grade A large eggs
  6. 1 tablespoons - water
  7. 1/2 cups - chopped pecans, ground fine
  8. 1/4 cups - Panko bread crumbs
  9. 4 tablespoons - butter, melted


Preheat oven to 350 degrees F.

Set up a typical breading station, as follows: place flour with salt and pepper in one bowl, eggs and water whisked together in another bowl, and lastly the pecans mixed with the panko bread crumbs in yet another bowl.

Dredge the red snapper filets first in the seasoned flour, then in the eggs and finally coat them in the pecan panko mix.

Place on a non-stick baking pan and drizzle a little butter over the filets. Place in the oven to cook. Cook for ten minutes basting with the melted butter or until the crumb mixture is turning a light golden color.

Remove and serve with steamed vegetables.




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