"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

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.

Lee Thomas
Added: Tuesday, October 7, 2008


Olive oil
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

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

Preheat oven to 350 degrees F.

Heat a saute pan with olive oil and butter.

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.

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