Red Snapper with Fresh Herb-Pecan Crust

1. Rinse fish; pat dry. Measure thickness of fish; set aside. In a small bowl combine margarine, pecans, bread crumbs, lemon peel, garlic, the 1 tablespoon parsley, salt, black pepper, and red pepper. Place fish, skin side down, on the greased rack of an uncovered grill directly over medium coals. Spoon pecan mixture on top of fillets; spread slightly.

2. Grill fish 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily with a fork. Transfer to a serving platter with a wide spatula. Sprinkle fish with additional snipped parsley and serve with lemon wedges, if desired. Makes 4 servings.