Pecan Crusted Snapper with Meunière Sauce
By Paxman
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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