I wasn't lucky enough to grow up near the water. I firmly believe that this contributed to the lack of seafood in my culinary repertoire.

However, since relocating my life to Sunny Sarasota, my nosh-desires have become oh-so-different. I craaave shrimp on everything. Seafood pasta dishes. Fish tacos. Lobster rolls. Crab cakes. YOU NAME IT!

We are so lucky to reap the benefits of "fresh catch" where we live. Not to mention seafood markets (like Lotsa Lobster) who not only provide Florida "fresh catch," but also fly in New England seafood for the most extensive array of yummy components.

In celebration of (Fish) Friday, here's a delicious recipe for Grouper or Red Snapper, encrusted in pecans with a fresh remoulade (that keeps for a few weeks if you want to re-use it with other meats too!). Thanks to Miss Paula Deen, the recipe does call for a stick of butter so it's not the most healthy of dishes. But, who's counting? 

Pecan Coated Fish with Remoulade Sauce

For the Remoulade:
1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers with juice
1 clove garlic, minced
1 cup fat-free mayonnaise
2 tbsp olive oil
2 tablespoons fresh-squeeze lemon juice
1 tsp Dijon mustard

Prepare the remoulade first, so it's ready to accompany the fish (once cooked to perfection)! 

To prepare place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayo, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with the seafood. (It keeps in an air-tight container in the fridge up to several weeks)

For the fish:
4 grouper or red snapper filets, cut about 1-inch think (4 to 6 ounces each)
1 stick butter, melted
1 tbsp butter, for searing
1 cup pecans, ground into crumbs in a food processor
1 tbsp vegetable oil
Salt & Pepper for taste
4 lemon wedges, for garnish

Preheat the oven to 350*F. Rinse the fish, pat dry and season to taste. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish in to the crumbs to coat.

(Try your best to grind the pecans to the consistency of breadcrumbs, or else the coating won't "stick." Even if it doesn't stick so well, no problem. Sprinkle the extras on top of the fish!)

Combine the remaining tbsp of butter and vegetable oil in a cast iron or other heavy, ovenproof skillet, and heat until it sizzles. Sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness.

Serve immediately with the Remoulade Sauce on the side and a lemon wedge! Voila!

[recipe source]
[photos courtesy of Reluctant Gourmet]

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Pick up your fresh seafood from Lotsa Lobster New England Seafood Market at 8780 S. Tamiami Trail in Sarasota, FL. Call ahead at (941) 918-CLAW

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