Pecan Crusted Snapper With Scallions Recipe
Ingredients
| Scallions | 2 , minced | |
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| 2 tablespoons fine unseasoned dry bread crumbs | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Egg | 1 | |
| Milk | 1 Tablespoon | |
| 4 red snapper fillets (about 1 pound total) | ||
| Vegetable oil | 1 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
Directions
1. In a shallow bowl, combine the scallions, pecans, and bread crumbs. In another shallow bowl, combine the flour, salt, and pepper. In a third shallow bowl, blend the egg and milk.
2. Dredge the fish in the flour mixture, then in the egg, and finally in the pecan mixture.
3. In a large skillet, preferably nonstick, warm the oil with 1 tablespoon of the butter over medium-high heat until the butter is melted. Add the fish and cook until golden on the bottom, about 3 minutes.
4. Carefully turn the fish, add the remaining 1 tablespoon butter, and cook until the fish is golden on the second side and just flakes when tested with a fork, about 3 minutes.
2. Dredge the fish in the flour mixture, then in the egg, and finally in the pecan mixture.
3. In a large skillet, preferably nonstick, warm the oil with 1 tablespoon of the butter over medium-high heat until the butter is melted. Add the fish and cook until golden on the bottom, about 3 minutes.
4. Carefully turn the fish, add the remaining 1 tablespoon butter, and cook until the fish is golden on the second side and just flakes when tested with a fork, about 3 minutes.
Chef
