Pecan Crusted Snapper with Meunière Sauce

Pecan Crusted Snapper with Meunière Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • PECAN CRUSTED SNAPPER

  • 4

    snapper fillets - (5 to 6 oz ea)

  • 2

    cups all-purpose flour

  • 1

    cup ground pecans

  • ½

    cup panko crumbs

  • 2

    eggs

  • 1

    cup milk

  • ½

    cup olive oil

  • MEUNIÈRE SAUCE:

  • ½

    cup white wine

  • 2

    lemons peel and pith cut

  • away, chopped

  • 1

    tablespoon garlic

  • 1

    tablespoon shallots

  • 1

    teaspoon salt

  • ½

    cup cream

  • ½

    cup butter

  • 1

    tablespoon minced parsley

  • 2

    tablespoons Worcestershire sauce

Directions

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.


Nutrition

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