Gulf Treasure Recipes & Resources

• 2 pounds Gulf Treasure skinless grouper fillet
• 1/2 cup unpeeled slivered pecan
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/4 cup olive oil
• 1/2 small bunch flat-leaf parsley, coarse stems removed
• Lemon wedges, for garnish

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.