Pecan Crusted Opakapaka
Elevate your seafood dinner with this exquisitely crispy Pecan Crusted Opakapaka, a tropical-inspired dish that combines the delicate flavor of opakapaka (Pink Snapper) with a nutty, golden crust. The fillets are coated in a luxurious pecan, Parmesan cheese, and panko breadcrumb mixture, seared to perfection, then baked for a light and flaky texture. A touch of butter and olive oil enhances the richness, while a squeeze of fresh lemon adds a burst of brightness. Quick to prepare and ready in under 40 minutes, this recipe is perfect for weeknight meals or special occasions. Garnish with parsley for a pop of color and serve with your favorite sides for a gourmet-worthy meal guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces opakapaka fillets (Pink Snapper)
- 1 cup pecans
- 0.5 cup breadcrumbs (panko recommended)
- 0.25 cup parmesan cheese, grated
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 2 tablespoons milk
- 2 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pecan crust mixture by finely chopping the pecans in a food processor or by hand. Combine the chopped pecans with breadcrumbs, grated parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with 2 tablespoons of milk, and one with the pecan crust mixture.
Pat the opakapaka fillets dry with paper towels and season both sides with the remaining salt and pepper.
Dip each fillet into the flour, shaking off any excess. Next, coat the fillet in the egg mixture, allowing the excess to drip off before pressing it into the pecan crust mixture, ensuring an even coating.
Heat a large oven-safe skillet over medium heat and add the butter and olive oil. Once the butter has melted and the oil is shimmering, gently place the coated fillets in the skillet.
Sear each fillet for 2-3 minutes on one side until golden brown, then carefully flip and cook an additional 2 minutes on the other side.
Transfer the skillet to the preheated oven and bake the fillets for 6-8 minutes or until the fish is cooked through and flakes easily with a fork.
Remove the fillets from the oven and let them rest for 2 minutes. Serve immediately with lemon wedges on the side and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
