In a food processor, combine the pecan, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over processed the nuts. In a shallow baking dish, spread out the nutspice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon. Serve 2.