Chef Terryl Jackson of Prejean's Restaurant

Pecan Encrusted Snapper

Pecan Breading

• 2 C Pecans
• ¼ C All purpose flour
• 2 Tbsp clarified butter
• 1 Tsp Cumin
• 1 Tsp black pepper
• 1 Tsp white pepper
• 1 Tsp red pepper
• 1 Tbsp Gran. Garlic
• 1 Tbsp Parsley (dried)
• 1 Tsp salt

Method:
Chop pecans in a food processor until fine then combine all remaining ingredients.

Snapper

• 4-8oz Snapper filets
• 1 C clarified butter (warm)

Dip snapper filets, one at a time, in warm clarified butter. Dredge in Pecan breading to coat both sides. Gently press breading onto snapper and carefully set aside. Next, in a sauté pan over med-high heat pour enough butter in the pan to reach ¼ inch level. When butter is hot, carefully add snapper and fry for 2 ½ minutes on each side. 

Brown Butter

Ingredients:

• 1 lb Salted butter
• 2 C Flour
• 2 qts Water
• 3 Tbsp Shrimp base
• 3 Tbsp Chicken base
• 1 Tbsp Garlic (chopped)
• 3 dashes Tabasco
• ¼ C  Madeira wine

Method:
 In a sauce pan over high-heat cook butter until burned then remove from heat and whisk in flour. Next, in a separate stock-pot bring water to a boil and add bases and garlic. Then, carefully whisk butter mixture into stock pot and return to a boil and remove from heat. Finally, whisk in wine to finish.