Side Pannel
Sautéed Red Snapper with Toasted Pecan Butter
Sautéed Red Snapper with Toasted Pecan Butter
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States
Ingredients List
- 1/2 c White flour
- 1/4 ts Cayenne pepper
- 2 ts Garlic powder
- 1/4 ts Ground thyme
- 4 ts Paprika
- Salt
- 4 Red snapper fillets- 1 1/2
- -lbs. or 4 chicken breasts;
- -boned and skinned or 4
- -fillets sea bass, trout or
- -flounder
- 1/2 c Milk
- 1/4 c Peanut oil
- Toasted Pecan Butter; (see
- -recipe)
Directions
TO PREPARE: For the snapper, mix first 5 ingredients plus 1 1/2 teaspoon
salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet
in milk, then dredge in the seasoned flour.
TO COOK: Heat oil in a large skillet. Add snapper fillets; sauté, turning
once until golden brown, about 6 minutes. Remove snapper fillets; cover and
keep them warm. Remove and discard pan drippings.
Prepare the Toasted Pecan Butter recipe in this cookbook.
TO SERVE: Transfer a snapper fillet to each warm dinner plate. Spoon a
portion of the Toasted Pecan Butter over each fillet and serve immediately.
NOTES : Quick-cooked fillets with a meunière sauce.
salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet
in milk, then dredge in the seasoned flour.
TO COOK: Heat oil in a large skillet. Add snapper fillets; sauté, turning
once until golden brown, about 6 minutes. Remove snapper fillets; cover and
keep them warm. Remove and discard pan drippings.
Prepare the Toasted Pecan Butter recipe in this cookbook.
TO SERVE: Transfer a snapper fillet to each warm dinner plate. Spoon a
portion of the Toasted Pecan Butter over each fillet and serve immediately.
NOTES : Quick-cooked fillets with a meunière sauce.
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