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Pecan Crusted Red Snapper With Spiced Black Beans And Orange Cilantro Butter

Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus
Fix yourself a drink with a little umbrella on top, and you'll swear you are some place in the islands with this fragrant, flavorful snapper. The dish speaks of Caribbean climes, where many of our Southern foods began their way to our neck of the woods, thanks to the rich culinary legacy of African foodways in the islands.
Makes 4 servings


INGREDIENTS

    • 1 cup panko bread crumbs
    • 1 cup pecans
    • 2 tablespoons light brown sugar
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup canola oil
    • 4 (8-ounce) boneless snapper fillets, skin removed
    • 1 cup buttermilk
    • • Orange Cilantro Butter (recipe follows)
    • • Spiced Black Beans (recipe follows)


DIRECTIONS
Combine the bread crumbs, pecans, brown sugar, salt, and pepper in a food processor and blend until fine. Transfer to a medium bowl.

Preheat the oven to 400 °F.

Heat the canola oil in a large saute pan or skillet over medium heat.

Dip the snapper in the buttermilk and then dredge in the pecan mixture until thoroughly coated.

Cook the fish for 1 minute on each side. Remove from the pan and transfer to an ovenproof baking dish. Bake the fish for 4 to 5 minutes, until cooked through.

Top each hot fillet with orange cilantro butter and serve immediately with spiced black beans.


ORANGE CILANTRO BUTTER

    • 4 tablespoons unsalted butter
    • 1 tablespoon minced cilantro
    • 1 tablespoon orange marmalade

In a mixer or food processor, blend all the ingredients until whipped.


SPICED BLACK BEANS

    • 1 (15-ounce) can black beans with liquid
    • 2 tablespoons balsamic vinegar
    • Juice of 1/2 lime
    • 1 tablespoon seeded, minced jalapeno pepper
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy-bottomed pan. Bring to a boil and then reduce the heat to low, simmering for about 20 minutes, or until the liquid is reduced by one-fourth. Add up to 1/4 cup water if the beans become too thick.
 

 

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