Red Snapper in Nut Crust
Yield
6 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper fillets
skinless |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | cup |
macadamia nuts
chopped fine |
*
|
| 1 | cup |
pecans
chopped fine |
|
| 2 | large |
eggs
slightly beaten |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper fillets
skinless |
|
| 79 | ml |
all-purpose flour
|
|
| 237 | ml |
bread crumbs
|
|
| 237 | ml |
macadamia nuts
chopped fine |
*
|
| 237 | ml |
pecans
chopped fine |
|
| 2 | large |
eggs
slightly beaten |
|
| 3E+1 | ml |
olive oil
|
|
Directions
Cut fish into serving size portions.
Add salt/pepper tp taste.
Combine nuts and crumbs.
Dust fish with flour. dredge in egg then in crumb and nut mixture.
Sauté in olive oil until golden brown, about 2 minutes each side.
Transfer fish to a baking dish and bake 3 to 4 minutes at 350℉ (180℃).
