(Used Steelhead Trout instead of Snapper and pecans in the crust instead of walnuts)
I will definitely be making this one again, and next time I will be sure to have all of the correct ingredients on hand.
Here is the real recipe straight from Brad's wall:
Preheat 450. Spray baking sheet with nonstick. Combine 1tsp oregano, 1/2tsp salt, 1/4tsp pepper and rub onto four snapper fillets. Mix 2tbsp lt. mayo, 1tbsp white horseradish, 1tbsp ketchup, 1tsp lemon juice and coat skinned sides of fish. Food process 1/4c walnut, 2tbsp dried breadcrumb, 2tbsp grated parmesan, 2tbsp chopped parsley. Sprinkle over coated side of fish; pat on. Bake 10min or until fish flakes w/fork. 246cal/serving; makes 4.