Pecan-crusted Snapper

2 tablespoons chopped pecans
2 tablespoons coarse cornmeal
Salt and freshly ground pepper
1 egg white
12 oz snapper fillet
1 tablespoon olive oil

Mix pecans, cornmeal, and salt and pepper to taste. Lightly beat egg white. Dip snapper into egg white and then into pecan mixture, coating all sides. Heat oil on medium-high in non-stick skillet. Saute snapper 4 minutes; turn and saute another 4 minutes.