Ingredients
Remoulade Sauce:
- 1/3 cup chopped fresh parsley leaves
- 1/3 cup chopped green onions, white and green parts
- 1/4 cup capers, with juice1 clove garlic, minced
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
- 1 stick butter, melted, plus 1 tablespoon whole butter
- 1 cup pecans, ground into crumbs in a food processor
- 1 tablespoon vegetable oilSalt and pepper
- 4 lemon wedges, for garnish
Directions
To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks. Preheat the oven to 350 degrees F. Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side. In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.
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By alli13
So Cal
on July 12, 2011
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Made shrimp and oyster po boys using this recipe for the remoulade sauce only. Absolutely delicious! Thanks Paula ;
By Poodlelover
Whispering Pine...
on December 21, 2010
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Awesome, We made this last night for friends with grouper caught on the North Carolina coast. Our friends said it was better than any fish dish they had ever ordered in a restaurant. I didn't have any of the problems with the pecan's getting too dark. If you follow the process - it is quite easy to prepare.
By franpfox_12830039
Crystal Beach, 48
on December 11, 2010
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Paula has never let me down and this is no exception! My husband fishes for grouper every day the weather permits, so I'm always looking for a new recipe. This one will stay in my binder for sure! I prepared it exactly as recommended (except cutting the butter by about 30%, as usual with Paula, and it came out perfectly. Served it with saffron yellow rice and broiled zuchinni. Divine!
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