- Heat the oven to 200. Place a baking pan fitted with a rack in the oven.
- Toast the pecans in a dry skillet over medium heat until they become fragrant and darker in color, stirring often so they don't burn. Transfer them to a cutting board. Once they're cool, roughly chop them.
- Combine the flour and Old Bay in a shallow dish.
- Melt 2 tablespoons of butter in a skillet over medium. Dredge the fish in the flour. When the butter bubbles, add the fish and fry a couple minutes on each side, or until lightly golden and just barely cooked through. Transfer the fish to the rack in the oven.
- Add another tablespoon (or two) of butter to the pan and scrape it with a spatula to release the browned bits from the fish. Add the onions and rosemary. Saute a few minutes until the onions are soft and translucent. Add the pecans. Splash the pan with white wine, stir and simmer. Once the wine begins to reduce, add the lemon juice, salt, and pepper to taste. Remove the fish from the oven and transfer it to a serving platter. Top with the pecan mixture and serve.
- *Substitute your favorite mild, white fish.
- This recipe can be multiplied for as many fillets as you need to serve. Don't overcrowd the pan. Fry the fish in batches until just barely done, then transfer to the warm oven.
Recipe courtesy of Suwannee Rose
https://suwanneerose.com/2015/11/yellowtail-snappe...
