Pecan Coated Fish with Remoulade Sauce | Paula Deen

Ingredients

• 4 or snapper, cut about 1 inch thick, 4 to 6 oz each grouper fillets
• 1 stick melted, plus 1 tablespoon Butter
• 1 cup ground into crumbs in a food processor pecans
• 1 tablespoon Vegetable oil
• 4 for garnish Lemon wedges
• 1/3 cup chopped fresh parsley
• 1/3 cup white and green parts, chopped green onions
• 1/4 cup with juice capers
• 1 clove minced garlic
• 1 cup mayonnaise
• 2 tablespoons Olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• cut into 4 wedges, for garnish lemon