Low Country Pecan-Crusted Red Snapper With Collard Greens | Experience Life

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
• 6 cups roughly chopped collard greens
• 2 tbs. butter
• 1 cup finely minced white onion
• 1 clove garlic, minced
• Red-pepper flakes, to taste
• ¾ cup chicken stock
• Sea salt, to taste
• Freshly ground black pepper, to taste