Pignolia-Crusted Snapper with Artisan Cheese

Pignolia-Crusted Snapper with Artisan Cheese

prep time

minutes
cook time

minute
servings
4

Ingredients

















Cooking Instructions

For the coating:


1

Heat oven to 360ºF. Combine the pignolias, flour, rosemary, salt, and pepper in a food processor and pulse until the texture of fine bread crumbs, but is not pasty. Mix with the parmesan and spread on a sheet of wax paper.


For fillets:


1

Dry fillets, dip them in the egg-milk mixture, and then coat them in the pignolia-parmesan mixture. Gently press the coating on to ensure that it adheres to the fish. If time permits, chill on a rack for 30 to 45 minutes.


2

Combine the gorgonzola, white pepper to taste, cream, and basil, set aside.


3

Heat 2 tablespoons of oil in a wide, heavy skillet to medium high; add 2 of the fillets. When a crust forms and the fish moves easily, turn and brown briefly. Remove, add the remaining oil, and repeat with the last two fillets. Return all of the fillets to the skillet and finish cooking them in the oven until the fillets are opaque when pierced with a knife tip, or until they reach a desired doneness. Remove from the oven and serve each fillet on a large "dollop" of gorgonzola-basil cream. Garnish the fillets with the prepared green onion tops and lemon. Serve hot.


*If great snapper is unavailable, substitute small, brook trout, salmon trout, or sea bass fillets, cleaned and ready to cook.


Ingredients

















Cooking Instructions

For the coating:


1

Heat oven to 360ºF. Combine the pignolias, flour, rosemary, salt, and pepper in a food processor and pulse until the texture of fine bread crumbs, but is not pasty. Mix with the parmesan and spread on a sheet of wax paper.


For fillets:


1

Dry fillets, dip them in the egg-milk mixture, and then coat them in the pignolia-parmesan mixture. Gently press the coating on to ensure that it adheres to the fish. If time permits, chill on a rack for 30 to 45 minutes.


2

Combine the gorgonzola, white pepper to taste, cream, and basil, set aside.


3

Heat 2 tablespoons of oil in a wide, heavy skillet to medium high; add 2 of the fillets. When a crust forms and the fish moves easily, turn and brown briefly. Remove, add the remaining oil, and repeat with the last two fillets. Return all of the fillets to the skillet and finish cooking them in the oven until the fillets are opaque when pierced with a knife tip, or until they reach a desired doneness. Remove from the oven and serve each fillet on a large "dollop" of gorgonzola-basil cream. Garnish the fillets with the prepared green onion tops and lemon. Serve hot.


*If great snapper is unavailable, substitute small, brook trout, salmon trout, or sea bass fillets, cleaned and ready to cook.


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