1-First, place the pecans in a food processor and pulse until finely chopped, taking care not to over-process for the best texture.

2-Next, combine the chopped pecans and panko breadcrumbs in a shallow dish, mixing them well for even coating.

3-In a small bowl, mix the mayonnaise and creole seasoning to create a flavorful base for the fish.

4-Season both sides of the fish fillets with kosher salt and ground black pepper to enhance their natural taste.

5-Spread a thin, even layer of the mayonnaise mixture on all sides of each fillet.

6-Dredge each fillet in the pecan-panko mixture, making sure to coat all sides thoroughly.

7-Heat a large 12-inch non-stick oven-proof skillet over medium-low heat and add the vegetable oil.

8-When the oil is hot, cook the fillets for three minutes on each side.

9-Transfer the skillet to the oven and bake for about five minutes or until the fish is opaque and flakes easily with a fork.

10-Finally, serve the pecan crusted barramundi immediately for the best flavor and texture.