Friday, 21 December 2018 08:00

December Fish Recipe: Snapper Pecan Meuniere Featured

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 Snapper and pecans are both “in season,” so why not whip up a meal with both delicious ingredients? The pecans add a lot of flavor to a mild fish dish, since they are high in good fat.


If you want to go fishing for snapper, follow the Florida state and federal fishing regulations. Each species of fish has its own fishing rules for bag limits and sizes. Throughout the year, fishing for snapper can be different, especially since there’s different varieties of snapper, including: red snapper and mangrove snapper. In general, you are allowed 10 fish per person per day. Each snapper species has its own size limits and seasons. To view these state and federal regulations, visit the Florida Fish and Wildlife Conservation Commission website.


If you fish around or in Key West, dock your boat at Key West Harbour marina. Key West Harbour is a state-of-the-art, beautiful, and safe marina. We have a Ships Store where we carry bait, fishing supplies, gear, snacks, and more!  We also have great dining options and accommodations for you to enjoy after a long day on the water.


Enjoy this holiday-inspired recipe!


Snapper Pecan Meuniere


Serves: 4  



1 cup all-purpose flour 

1/2 teaspoon paprika 

1/2 teaspoon cayenne pepper 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon salt 

2 tablespoons olive oil 

4 (6-ounce) snapper fillets 

4 tablespoons butter, divided 

1/2 cup pecan pieces 

2 tablespoons parsley, chopped 

1 tablespoon garlic, minced 

2 tablespoons fresh lemon juice 

1 tablespoon Worcestershire sauce 

1/4 cup heavy cream 

1 teaspoon salt 

1/4 teaspoon cayenne pepper 



Combine flour and seasonings on a shallow plate. 

Dredge the fillets in flour mixture, coating evenly. 

Heat the oil in a large nonstick sauté pan over medium-high heat. 

When oil is hot, pan fry fillets for 3 to 4 minutes on each side until golden and cooked through. 

Transfer to a platter and keep warm. 

In a medium pan; melt 2 tablespoons of the butter over medium-high heat until foamy. 

Add the pecans and cook for about 1 ½ minutes, stirring constantly, until lightly toasted. 

Add the parsley, garlic, lemon juice, Worcestershire, and cream. 

Whisk for 1 minute and remove from the heat. 

Add the salt, cayenne, and remaining 2 tablespoons butter, broken into small pieces; stir until the butter melts completely. 

Spoon the sauce over the fillets and serve. 


Recipe and photo courtesy of  

Dock Your Boat in Key West

Looking for a place for your fishing boat?  Florida Marina Clubs offers dry and wet storage slips at our Key West Harbour Marina. To contact the marina, call 305-292-3121. Come explore our marina – there’s always something fun going on! 


Come back for another fish recipe in the month of January! 







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