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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen; rinse and pat dry with paper towels. Measure thickness of fish; set aside. In a small bowl, combine pecans, breadcrumbs, butter, lemon zest, parsley, salt, black pepper, cayenne and garlic. Set aside.
Grill fish fillets, skin-sides down, on the greased rack of an uncovered charcoal grill directly over medium coals. Spoon the pecan mixture on top of the fish; spread slightly. Grill until fish begins to flake when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Spoon pecan mixture on top of fillets. Cover and grill as directed.) If desired, sprinkle fish with additional snipped parsley and serve with lemon wedges.