Enjoy this warm and inviting Holiday menu, perfect for sea or shore.  Happy Holidays!  

Spiced Pecan Crusted Snapper Sautéed in Brown Butter

Preparation time: 30 minutes
Cooking time: 20 minutes    
Serves: 6

1 ½ lb. yellowtail snapper filets, trimmed
2 c. pecans, coarsely ground
1 c. flour
1 c. egg whites or egg whites from 5 – 6 eggs, lightly beaten
½ tsp. allspice
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. kosher salt
½ tsp. cracked pepper
6 Tbsp. butter

Combine flour, pecans and spices. Dip fish in egg then in pecan mixture. Melt butter in a large non-stick skillet over medium heat until butter is melted and golden brown. Sauté fish in butter until golden about 4 minutes per side. Remove from skillet and place on paper towels until all filets are cooked.

Brown Sugar and Bacon Green Beans

Preparation time: 20 minutes
Cooking time:  15 minutes
Serves: 6

1 lb. green beans, trimmed
2 Tbsp. butter
2 Tbsp. light brown sugar
1 Tbsp. olive oil
½ lb. bacon, cooked, chopped coarse
Salt and pepper to taste

In a medium pot, place green beans with water to cover and steam until just tender, about 3 minutes. Remove from heat, drain water and set aside. In skillet, melt butter and olive oil. Add brown sugar, stirring until smooth. Add green beans and toss to coat with butter and sugar. Add bacon, season with salt and pepper and serve.

Salted Caramel Sugar Cookies

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: Makes 24 cookies

8 oz. jar dulce de leche or caramel sauce
2 Tbsp. coarse salt, preferably sea salt
2 c. unbleached all purpose flour
½ tsp. baking powder
¼ tsp. salt
2 sticks butter, softened
1 c. sugar
1 Tbsp. light brown sugar
1 egg
1 ½ tsp. vanilla extract

With an electric mixer, in a large bowl, cream together butter and sugar. Add egg and vanilla and beat 30 seconds. Add the dry ingredients, beating until combined. Dip fingers in flour so you can work with the dough. Measure a Tbsp. of dough, roll it into a ball, flatten with a fork on the cookie sheet and repeat with remaining dough. Bake cookies at 375 degrees until golden, about 15 minutes. Cool slightly. Using pastry bag or Ziploc with tip removed, place caramel in bag. Drizzle over cookies and sprinkle with salt.

Fishtail Punch

Serves: 6

2 c. fresh lime juice (about 15 limes)
1 c. fresh lemon juice (about 6 lemons)
½ c. brown sugar
½ c. dark rum
1 c. light rum
½ c. apricot brandy
½ c. orange juice

In a large bowl, combine lime and lemon juice. Add sugar and stir until dissolved. Add rums, brandy and orange juice. Add large block of ice to chill, serve when chilled. Garnish with orange slices and whole cranberries.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes.  To order the book, call 800-839-8640 or visit carriehanna.com.