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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.


*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.