Pecans and cornmeal make a crisp crust for fresh fish fillets. Hot pepper jelly is a quick way to add flavor to vegetables. Here it spices up a traditional succotash for the side dish.
A general rule of thumb for cooking fish is to cook it for 10 minutes per inch of thickness measured at the thickest part of the fish. I prefer to cook the fish 8 minutes. It will continue to cook when removed from the heat. To test for doneness, stick the point of a knife into the thickest section and gently pull some of the meat away. The flesh should be opaque, but juicy. The fish will continue to cook in its own heat after it is removed from the stove.
Helpful Hints:
_ Any type of fish fillet can be used.
_ Chop the pecans in a food processor.
Countdown:
_ Prepare the ingredients.
_ Make the succotash.
_ Make the snapper.
Shopping List:
To buy: } pound tilapia fillet,1 small package unsalted pecans, 1 package coarse cornmeal, 1 jar hot pepper jelly, 1 package frozen corn kernels, 1 package frozen lima beans.
Staples: olive oil, egg, salt, black peppercorns.
