Pecan Toasted Snapper For Two
by Paul Patterson (@smokedandsea)
This is a great, quick and easy dinner with little effort, but packs a big flavour punch.
It's the perfect dish to assemble at a beach or riverside picnic, just bring the gas cooker, chilly bin, and a nice sav to pair with your fresh snapper (or beer if that's more to your taste) and watch the sun go down.
Ingredients:
- 4 Snapper fillets (dried with paper towels)
- Butter
- The Four Sauceman Beef rub
- Roasted pecans ¼ cup (chopped fine)
- Lemon juice
- Olive oil
- Salt and pepper
Salad Ingredients:
- 3 spears of raw asparagus
- A handful of strawberries
- Blueberries
- 2 tablespoons toasted almonds
Method:
- Heat a knob of butter in a hot pan and place the snapper fillet face side down. Cook until golden brown (about 1.5 minutes).
- Remove the pan from heat, flip the fish, and let it sit in the pan for another 1.5 minutes.
- Dust with beef rub and coat with roasted pecans. Let rest.
- Toss salad ingredients together with lemon juice, salt, pepper, and olive oil. Serve with the snapper.
Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.
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