Our Paleo Family

Pecan-Encrusted Red Snapper (Paleo and Whole 30)





If you need a special recipe to impress someone or win them over to the paleo lifestyle, this is your dish!

You must have good fish to start with and even though I think red snapper is the best, you could also use cod, grouper, mild catfish or any other mild, whitefish you prefer. Actually, you can even use chicken! This recipe is just a slight twist on my Nut-Crusted Chicken recipe found here. 




The process is a little involved, but it isn’t hard. Just read the instructions carefully. And prepare for one of the best fish dishes ever!! I’ve had self-professed fish haters devour this dish!

You can watch me prepare this dish over on my YouTube channel.





Pecan-Encrusted Red Snapper (Paleo and Whole 30)
Print Recipe
For special occasions or just any night when you just feel like being a little fancy!
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Pecan-Encrusted Red Snapper (Paleo and Whole 30)
Print Recipe
For special occasions or just any night when you just feel like being a little fancy!
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large, non-stick skillet over medium high heat. Add ghee and allow to melt. Once melted, add finely minced shallot to pan. Sprinkle with a little salt and pepper. Stir and allow to cook until translucent and slightly browned, 3-4 minutes.
  2. Chop pecans very finely. I prefer to use a food processor for this. Add the pecans to the pan with the shallot. Sprinkle on a little more salt and pepper.
  3. Crush the garlic and chop as finely as possible. Add that to the pan with the nuts.
  4. Stir nut mixture frequently. You want the nuts to toast, not burn. Over medium heat, this takes 5-8 minutes. You should be able to smell the pecans when they're ready.
  5. While nut mixture is toasting, prepare the rest of your breading ingredients.
  6. In one pan or plate, beat one egg with coconut milk.
  7. In a second pan or plate, add arrowroot and 1/8 tsp. salt and 1/8 tsp. black pepper. Mix to combine.
  8. In a third pan or plate, add lemon zest and cajun seasoning*. When nuts are fully toasted, add that mixture to this plate with the lemon zest. Toss all of this together to mix well. The heat from the nuts will activate the oils in the zest and you will smell the lemon. It smells yummy! Taste this mixture for seasoning. Add more salt, pepper or cajun seasoning to your taste.
  9. Cut fish into portion sizes you prefer and blot both sides with a paper towel.
  10. Wipe out the skillet you used to make your nut mixture and heat it again over medium heat. Add oil and swirl to coat bottom of pan.
  11. Dip each piece of fish in the arrowroot, shake gently to remove any excess. Then dip in the egg mixture. Again, shake gently to allow any excess to drip off. Then lay carefully in the nut mixture and press down. Using your dry hand, scoop the nut mixture onto the top of each piece of fish and press gently.
  12. Once the piece of fish is coated with the nut mixture, add it to your pan. Fit as many pieces of fish in the skillet as you can without over-crowding. You need space to get your spatula in there to flip them and they need space to "breathe" so they brown rather than steam.
  13. Allow each piece of fish to brown for 3-4 minutes, then flip. Once browned on each side, place on a baking sheet and place in a low oven (around 300 degrees). At this point, the fish will be almost cooked through, but needs a few minutes the oven.
  14. If you can't fit all your fish in the skillet at once, be sure to wipe it out with a paper towel and start with fresh oil before frying your second batch.
  15. Once all the fish is fried, give it about 5 minutes in the oven, then test for doneness. It should flake easily with a fork or the tip of a sharp knife. If you are met with much resistance, the fish needs to cook for a few more minutes.
  16. Serve with some green veggies and a wedge of lemon.
  17. I realize this may sound complicated, but it really isn't. Please watch the YouTube video linked above if you'd like to see this preparation.
Recipe Notes

*Use a pre-packedage Cajun Seasoning blend, just check for sugar, gluten, etc. or make your own. Here's my recipe:

  • 2 Tbsp. paprika
  • 1 tsp. black pepper
  • 1 tsp. white pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. sea salt
  • 1 tsp. dried thyme or ground thyme

Mix all together well and store in an airtight container.

**In my video I lament the fact that my snapper had skin on it and it was a total non-issue. The skin was very tender and we didn't even notice it when we were eating the meal.

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2 thoughts on “Pecan-Encrusted Red Snapper (Paleo and Whole 30)

    1. Elizabeth Post author

      Thanks, Sheila! It is one of our favorites. I just wish snapper was less expensive – then we would have it all the time! I have made it with catfish and it’s just as good, but that was farm-raised, which is not ideal. Same would go for tilapia – it would work well in the recipe, but I’ve never found it wild caught.

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