Pecan Crusted Filet Of Red Snapper

Serves 4
Level of Difficulty: Easy

4 8 oz filets of Red Snapper
1/2 cup of all purpose flour
1 tablespoon of salt
1 teaspoon of white pepper
2 grade A large eggs
1 tablespoon of water
1/2 cup of chopped pecans, ground fine
1/4 cup of Panko Bread Crumbs.
4 tablespoons of butter, melted.
Preheat oven to 350 F.

Set up a typical breading station: flour and salt and pepper in one bowl, eggs and water whisked together in another bowl, and finally the pecans mixed with the panko bread crumbs in another bowl.

Dredge the red snapper filets first in the seasoned flour, then in the eggs and finally coat in the pecan panko mix. Place on non stick baking pan and drizzle a little butter over the filets. Place in oven to cook. Cook for ten minutes basting with the melted butter or until the crumb mixture is turning a light golden color. Remove and serve with steamed vegetables.

Chef Mary Beth is a Certified Executive Pastry Chef and Certified Chef de Cuisine. She is a member of the ACF, WACS, IACP and The James Beard Foundation

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Pecan Crusted Filet Of Red Snapper

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