Pappamia's pine nut crusted snapper

4 servings

Ingredients

Quantity Ingredient
¼ cup Pine nuts (pignolia)
1 cup Bread crumbs
2 tablespoons Parmesan cheese; grated
Salt & white pepper to taste
½ cup Flour
2 Eggs; beaten
4 Snapper fillets; 8oz each
1995  ** Posted by The WEE Scot -- Paul MacGregor
5 tablespoons Butter
2 teaspoons Garlic; finely chopped
¼ pounds Bay scallops
½ cup Roma tomatoes; seeded & dicd
¼ cup Dry chardonnay
8 Basil leaves; julienned

Directions

Coarsely chop the pine nuts in a food processor. In a medium-size bowl, combine the pine nuts with the bread crumbs, Parmesan cheese, salt and pepper. Place the flour in a large plate and place the eggs in another medium-sized bowl. Dust the fillets with the flour, dip in the eggs, and then dip in the pine nut mixture.

Melt 3 Tbsp of butter in a large skillet over medium heat; add the fillets and fry until the centers of the fillets flake easily with a fork, 3 to 4 minutes on each side. When the fillets are done, arrange them on a large platter and keep them warm while preparing the sauce.

In the same skillet, briefly saute the garlic; add the scallops and tomatoes, then season with salt and pepper. Add the wine and bring to a full boil. Cook until the liquid is reduced by half. Add the basil and stir in the remaining 2 Tbsp butter. When the butter is melted, remove from the heat. Spoon the sauce over the snapper or serve on the side. ** Houston Chronicle - Food section - 9 August Submitted By PAUL MACGREGOR On 08-18-95

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