Sautéed red snapper with toasted pecan butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White flour |
| ¼ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Garlic powder |
| ¼ | teaspoon | Ground thyme |
| 4 | teaspoons | 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 | |
| ½ | cup | Milk |
| ¼ | cup | Peanut oil |
| Toasted Pecan Butter; (see recipe) | ||
Directions
TO PREPARE: For the snapper, mix first 5 ingredients plus 1½ 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.
Recipe by: Cook's Magazine May 1990 Posted to TNT Recipes Digest by Nancy <BNRead@...> on Feb 4, 1998