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Pecan Crusted Snapper with Sweet Potato Puree

I have been the excuse queen lately.

This Pecan Crusted Snapper with Sweet Potato Puree looks fancy enough for a nice dinner but quick and easy to make it a weeknight favorite!

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.

A sweet and savory pecan breading coats this red snapper then it's placed on a smoky paprika sweet potato puree.

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.

Family and Friends will be impressed with this Pecan Crusted Snapper and Sweet Potato Puree

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

Ingredients

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

Instructions

  • 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.

Notes

*To quickly cook sweet potatoes prick holes all over and place in microwave on potato setting. After they have cooled carefully remove and put into the food processor.
**If you plan to substitute another fish or use this recipe for a chicken breast you will have to adjust the cooking times.

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Becky Hardin | The Cookie Rookie

Monday 22nd of August 2016

This looks like the perfect healthy weeknight dinner. yum!

katerina @ diethood.com

Tuesday 16th of August 2016

This fish looks and sounds wonderful!! I can't wait to give it a try!

Lauren Hall

Monday 22nd of August 2016

I hope you do Katerina!

Abeer

Tuesday 16th of August 2016

Your presentation is so beautiful! I am so boring that I would have served the potato puree on the side...lol. But this looks so much more professional!

Lauren Hall

Monday 22nd of August 2016

Thank you Abeer! I did put them on the side the first time. Ha!

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