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Pecan-Crusted Red Snapper with Spiced Black Beans and Orange Cilantro Butter

10:12 AM, May 4, 2013   |    comments
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For the fish:

1 cup panko bread crumbs
1 cup pecans
2 tablespoons light brown sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup canola oil
4 (8-ounce) boneless snapper fillets, skin removed
1 cup buttermilk
Orange Cilantro Butter (recipe follows)
Spiced Black Beans (recipe follows)

For the butter:

4 tablespoons unsalted butter
1 tablespoon minced cilantro
1 tablespoon orange marmalade

For the beans:

1 (15-ounce) can black beans with liquid
2 tablespoons balsamic vinegar
Juice of 1/2 lime
1 tablespoon seeded, minced jalapeno pepper
1/2 teaspoon ground cumin
1/4 teaspoon  ground coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


For the fish:

Combine the bread crumbs, pecans, brown sugar, salt, and pepper in a food processor and blend until fine. Transfer to a medium bowl. Preheat the oven to 400 degrees Fahrenheit. Heat the canola oil in a large saute pan or skillet over medium heat. Dip the snapper in the buttermilk and then dredge in the pecan mixture until thoroughly coated. Cook the fish for 1 minute on each side. Remove from the pan and transfer to an ovenproof baking dish. Bake the fish for 4 to 5 minutes, until cooked through. Tope each hot fillet with orange cilantro butter and serve immediately with spiced black beans.

For the butter:

In a mixer or food processor, blend all the ingredients until whipped.

For the beans:

Combine all the ingredients in a heavy-bottomed pan. Bring to a boil and then reduce the heat to low, simmering for about 20 minutes, or until the liquid is reduced by one-fourth. Add up to 1/4 cup water if the beans become too thick.

Presented by: Tupelo Honey

Air Date: May 4, 2013 on 10News Weekend

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