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Pecan Crusted Snapper with Meunière Sauce

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Ingredients

  • MEUNIÈRE SAUCE:
  • PECAN CRUSTED SNAPPER
  • 4 snapper fillets - (5 to 6 oz ea)
  • 2 cups all-purpose flour
  • 1 cup ground pecans
  • 1/2 cup panko crumbs
  • 2 eggs
  • 1 cup milk
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 2 lemons peel and pith cut
  • away, chopped
  • 1 tablespoon garlic
  • 1 tablespoon shallots
  • 1 teaspoon salt
  • 1/2 cup cream
  • 1/2 cup butter
  • 1 tablespoon minced parsley
  • 2 tablespoons Worcestershire sauce

Details

Servings 4

Preparation

Step 1

For the Meunière Sauce, combine the wine, lemons, garlic, shallots, salt and pepper in a small saucepan over medium-high heat and heat just to boiling. Add the Worcestershire sauce, and cream and simmer for 3 minutes. Take off the heat and slowly whisk in the butter until incorporated. Strain the sauce and stir in the chopped parsley.

Preheat the oven to 375 degrees.

Place 1 cup of the flour with in a large bowl for dredging. In another bowl, combine the ground pecans and 1/2 cup panko bread crumbs; stir to mix. In a third bowl, beat the eggs with the milk.

Dredge the seasoned fillets first in the seasoned flour, then in the egg mixture and finally in the pecan/panko mixture. Gently shake off the excess.

Heat the oil in a large ovenproof skillet over high heat. When the oil is hot and almost smoking, add the fish and sauté until golden, about 1 1/2 to 2 minutes on each side. Turn the fish back onto the first side and place the skillet in the oven until the fish is brown and crisp, about 4 minutes.

To serve, place a fillet on each individual dinner plate and top with Meunière sauce.

This recipe yields 4 servings.

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