ROASTED RED SNAPPER IN A LEMON/ORANGE NUT CRUST
½ CUP PECANS
½ cup flaked almonds
1/2 cup panko breadcrumbs
¼ cup minced fresh thyme or 2 tbsps dried
½ tbsp grated lemon zest
½ tbsp grated orange zest
1 cup buttermilk
2 lbs red snapper fillets, cut into 8 pieces
Salt, pepper and paprika to taste
Oil or cooking spray for greasing
½ cup melted butter or extra virgin olive oil
GARNISH; grated lemon and orange zest (optional)
Fresh thyme sprigs (optional)
Preheat oven to 350F
Toast nuts on a baking sheet until brown and fragrant, about 10-15 minutes,
Stirring occasionally. Remove to a plate to cool. Chop finely and set aside.
Increase oven heat to 450 – 500F
Combine chopped nuts, breadcrumbs, thyme and grated lemon and orange zest in a shallow bowl. Pour buttermilk into a second shallow bowl.
Rinse fish under cold water and pat dry with paper towels. Season to taste with salt, pepper and paprika. Dip each piece of fish into the buttermilk and then into the crumb mixture covering completely. Pat each piece allover with your fingertips to ensure that the crumbs adhere well.
Set a rack in a shallow baking pan and lightly brush with oil or coat with spray. Place fish pieces on the rack and drizzle with melted butter or olive oil. Roast until outside is golden and the flesh is just opaque when knife is inserted into the thickest part, about 10 minutes per inch of thickness.
`To serve place on warmed individual plates or a large platter and garnish with shredded orange and lemon zest and herb sprigs.