Pecan-Crusted Texas Redfish

July 8, 2011

Recipe by Jon Bonnell


  • 8 oz fillet of fresh Redfish
  • ½ cup finely chopped pecans
  • ½ clove garlic, minced
  • 1 small shallot, minced
  • 1 teaspoon chopped Italian parsley
  • 1 ½ oz butter
  • olive oil (for sautéing)
  • 1 oz Creole seasonings
  • 2-3 oz dry white wine


Mix the Creole seasonings with chopped pecans and scatter out on a large plate.  Lay the clean and dry fish fillet down on top of the seasonings and press lightly.  In a hot pan, drizzle a little olive oil in, then gently place the fish fillet inside, pecan side down.  Gently shake the pan back and forth just a little to keep the fish from sticking to the bottom of the pan.  Nonstick pans work very well for cooking fish.  Cook on the first side for approximately 1 ½ to 2 minutes, being careful not to let the nuts burn.  Turn the fillet over gently, then continue cooking until the fish is done.  Remove fillet from the pan and let rest on a plate.  Add shallots and garlic to the pan and sauté lightly, then add white wine, parsley and butter.  Stir the entire contents until the butter melts, season lightly with salt and pepper, then pour over the fish fillet.  Serve with your favorite side dishes.

Jon Bonnell
Executive Chef
Bonnell’s Fine Texas Cuisine
Fort Worth, Texas