Pecan Crusted Snapper With Scallions
|Scallions||2 , minced|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Fine unseasoned dry bread crumbs||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Red snapper fillets||1 Pound (4 Fillets)|
|Vegetable oil||1 Tablespoon|
|Unsalted butter||2 Tablespoon|
1. In a shallow bowl, combine the scallions, pecans, and bread crumbs. In another shallow bowl, combine the flour, salt, and pepper. In a third shallow bowl, blend the egg and milk.
2. Dredge the fish in the flour mixture, then in the egg, and finally in the pecan mixture.
3. In a large skillet, preferably nonstick, warm the oil with 1 tablespoon of the butter over medium-high heat until the butter is melted. Add the fish and cook until golden on the bottom, about 3 minutes.
4. Carefully turn the fish, add the remaining 1 tablespoon butter, and cook until the fish is golden on the second side and just flakes when tested with a fork, about 3 minutes.