4 fish fillets, cleaned and left whole
3 tablespoons pecan oil
1/4 cup of flour, seasoned with 1/4 teaspoon salt and a pinch of pepper


2-3 tablespoons of butter
4 tablespoons chopped pecans
juice of 1/2 lemon
salt and freshly ground pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme


Measure the thickness of each fillet. Roll each whole fish in the seasoned flour. Heat a frying pan or skillet. When hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the time on each side (5 minutes). Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. If necessary, cook each fish individually. Place the cooked red snapper on a plate.

To make the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nut brown and pecans look “crunchy.” Add the lemon juice, seasonings and parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the red snapper.

Note: for this dish use only fresh herbs; dried herbs will spoil the flavor. Serves 4.
Servings: 4