• ½ cup pecans 
  • 1 tsp dried rosemary 
  • 1 garlic clove 
  • ⅛ tsp cayenne
  • 4 fillets of snapper 12 oz. each cleaned and boned 
  • ¼ tsb salt
  • 1 large egg white, lightly beaten 
  • 2 tsp extra-virgin olive oil 

1- Heat the oven to 400
2- Line a baking sheet with parchment paper.
3- In food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped. Transfer mixture to shallow dish. 
4- Season fish with salt and brush with egg whites.
5- Sprinkle nut mixture over egg white and press to adhere. Drizzle with oil and bake until fish is cooked and tender inside, about 20 minutes. 

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