Low Country Pecan-Crusted Red Snapper With Collard Greens | Experience Life
Red snapper fillets are coated in a crunchy, buttery pecan mixture and served atop sautéed collard greens.
Ingredients
- 1 cup chopped pecans
- ½ cup panko (or gluten-free breadcrumbs)
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- ½ tsp. white pepper
- ½ tsp. garlic powder
- Cayenne pepper, to taste
- 4 tbs. cornstarch
- 2 eggs, lightly beaten
- 4 red snapper fillets (approximately 6 to 8 oz. each)
- 4 tbs. extra-virgin olive oil
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