Sautéed red snapper with toasted pecan butter

Yield: 4 Servings

Measure Ingredient
½ cup White flour
¼ teaspoon Cayenne pepper
2 teaspoons Garlic powder
¼ teaspoon Ground thyme
4 teaspoons Paprika
\N \N Salt
4 \N 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
\N \N Toasted Pecan Butter; (see recipe)

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

Similar recipes