"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pecan Crusted Red Snapper Recipe

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This recipe for Pecan Crusted Red Snapper, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Olive oil
Butter
1/2 cup chopped pecans
1/4 cup cornmeal
1/4 cup flour
2 tablespoons Italian flat-leaf parsley, chopped
2 (8 ounce) red snapper or walleye fillets

Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
2 cups diced, canned tomatoes
1 tablespoon sage, chopped
Salt and ground black pepper

Directions:
Directions:
Preheat oven to 350 degrees F.

Heat a saute pan with olive oil and butter.

Breading
In a wide shallow bowl, combine pecans, cornmeal, flour, parsley, salt, and pepper. Dredge each fillet in breading mixture and place in saute pan. Pan sear each side of the fillet. Finish fillets in the oven for 3 to 5 minutes.

In a medium saute pan, heat the olive oil. Saute the minced garlic until translucent. Add tomatoes and sage. Simmer for 5 minutes. Season with salt and black pepper, to taste.

Spoon the sauce onto each plate. Place each fish fillet on top of the sauce.

Number Of Servings:
Number Of Servings:
2

 

 

 

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