Low Country Pecan-Crusted Red Snapper With Collard Greens
Red snapper fillets are coated in a crunchy, buttery pecan mixture and served atop sautéed collard greens.
Fish
- 1 cup chopped pecans
- ½ cup panko (or gluten-free breadcrumbs)
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- ½ tsp. white pepper
- ½ tsp. garlic powder
- Cayenne pepper, to taste
- 4 tbs. cornstarch
- 2 eggs, lightly beaten
- 4 red snapper fillets (approximately 6 to 8 oz. each)
- 4 tbs. extra-virgin olive oil
Greens
- 6 cups roughly chopped collard greens
- 2 tbs. butter
- 1 cup finely minced white onion
- 1 clove garlic, minced
- Red-pepper flakes, to taste
- ¾ cup chicken stock
- Sea salt, to taste
- Freshly ground black pepper, to taste
Make the fish:
STEP 1
Add the pecans, breadcrumbs, paprika, oregano, white pepper, garlic powder, and cayenne to a food processor. Pulse until the mixture is fine and crumbly.
STEP 2
Spread the breadcrumb mixture on a plate and spread the cornstarch on a second plate.
STEP 3
Set a shallow bowl with the beaten eggs next to the cornstarch and breadcrumbs.
STEP 4
Pat each snapper fillet dry with a paper towel, then dredge in the cornstarch, lightly coating each side. Dip into the egg, then coat with the breadcrumb mixture.
STEP 5
Heat the olive oil in a skillet over medium heat until shimmering. Add the fish, cooking for three to four minutes per side until the crust is a dark golden brown and an internal thermometer reads 145 degrees F.
Make the greens:
STEP 1
Heat a saucepan of water to just below boiling.
STEP 2
Blanch the greens for three minutes, then drain.
STEP 3
In a skillet over high heat, melt the butter and sauté the onion, garlic, and pepper flakes for 30 seconds.
STEP 4
Add the greens and chicken stock, and cook for five to seven minutes, stirring occasionally, until the greens are tender. Remove from the heat and add salt and pepper to taste.
STEP 5
Serve each snapper fillet with a scoop of collard greens.
Photography: Terry Brennan; Food Styling: Betsy Nelson.
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