8 large skinless snapper fillets (about 6-8 ounces each)
Salt and pepper to taste
Juice of 4 lemons, plus 1 additional
1 cup seasoned bread crumbs, divided in half
1 cup roasted pecans (5-7 minutes at 350 degrees, until deep brown and glossy)
½ cup pecan pieces
1/2 cup all-purpose flour
2 eggs beaten with 2-3 teaspoons water
2 tablespoons vegetable oil, divided in half
6 tablespoons butter, divided in half
Season snapper fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and transfer to plate. Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets on crumb mixture, pressing into flesh, turning to cover the other side.
In large skillet, heat 1 tablespoons each of oil and butter over medium-high heat. Place 2 fillets in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. Transfer to plate. Repeat with remaining butter, oil and fillets. Melt remaining butter into skillet along with pecan pieces, stirring over medium heat till golden. Remove from heat and squeeze remaining lemon into sauce. Serve topped with pecan butter sauce with Praline Sweet Potato Casserole. Serves 4.