I have been the excuse queen lately.
I didn’t workout today because I was too tired. I didn’t do the load of laundry because I had to much work to do. I meant to post this Pecan Crusted Snapper with Sweet Potato Puree recipe last week and literally forgot. Are you ever like this?
So let’s start new! Like I just chopped off 7 inches of my hair new (ie really I just did this). So even though August is halfway over. It’s time for a new chapter. I mean even the kids are starting Mother’s Day Out in just a few weeks. And as excited as I am to be able to work more I am a little beside myself that it’s happening so soon.
I promise I’ve been making a bunch of new recipes like a Honey Mustard Dressing, Apple Chips, a new fall salad, Honey Mustard Brussels Sprouts, a Slow Cooker Mexican Lasagna…okay you get the point. So you have a lot to look forward to on the blog – now if I could put
pen to paper fingers to keyboard then maybe you’ll actually get to enjoy these dishes with me.
The first time I had this dish was when we went to the beach last year with my family. It was hands down the best meal I had while we were there. Everyone else had dishes that were a little lackluster. Sometimes John lets me order for both of us just for that reason. So I basically get to try the dishes I want while he ends up liking it 99% of the time. I call that a win win.
I even brought back some snapper from that trip so I could remake it once we got home. But after I ran out of snapper I forgot about it. Fast forward to this year when we took a mother daughter beach trip and brought back twice the amount of snapper and remake the restaurant dish I enjoyed a few years ago. Do you have a favorite restaurant meal you’ve remade?
Pecan Crusted Snapper with Sweet Potato Puree
Pecan Crusted Snapper
- 2 pounds of Red Snapper
- 1 1/3 cup pecan halves
- 2 tablespoons brown sugar
- 1/3 cup breadcrumbs
- 1 tablespoon fresh tarragon
- 1 egg
- 2 tablespoons whole milk
Sweet Potato Puree
- 2 cooked Sweet potatoes skins removed*
- 2 tablespoons melted butter
- 3 tablespoons heavy cream
- 1/4 teaspoon smoked paprika
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a food processor combine the pecans, brown sugar, breadcrumbs and tarragon. Pulse until a fine breading has formed.
- Place this mixture in a breading dish and then combine egg and milk into a separate breading dish.
- Coat a fillet in the egg mixture on both sides then coat in the pecan mixture on both sides. Repeat with remaining fillets.
- Place each coated filet on prepared sheet.
- Bake for 15-18 minutes, until fish is cooked through.
- While the fish is cooking, place sweet potatoes, butter, heavy cream and paprika into a food processor and blend until smooth.
- Place a large spoonful on plate and once fish is cooked through place on top of puree.
**If you plan to substitute another fish or use this recipe for a chicken breast you will have to adjust the cooking times.