Pine Nut-Crusted Snapper with Parmesan
If snapper doesn't appeal to you, substitute brook trout or salmon.
Pine Nut Coating
- 1 1/2 cups toasted pine nuts
- 1/3 cup all-purpose flour
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- Salt and pepper
- 2 ounces (2/3 cup) BelGioioso Parmesan cheese, grated
- 4 (6 ounce) red snapper fillets*
- 2 large eggs
- 2 tablespoons milk
- 8 ounces BelGioioso Crumbly Gorgonzola cheese, crumbled
- 2 tablespoons heavy whipping cream
- 2 fresh basil leaves, cut into thin strips
- Pepper to taste
- 4 tablespoons olive oil, divided
- Lime wedges
* Small brook trout or salmon could be substituted for the red snapper fillets.
- Parmesan-Pine Nut Coating: Place the pine nuts, flour, rosemary, salt and pepper in a food processor; cover and pulse until fine crumbs. (Take care to not over process, mixture will turn to paste.) Stir in parmesan. Spread mixture onto waxed paper.
- Snapper Fillets: Place a wire rack on an aluminum foil-lined rimmed baking sheet. Pat fillets dry with paper towels.
- Whisk eggs and milk in a shallow, large bowl. Dip fillets into egg mixture; then coat with parmesan-pine nut mixture, pressing coating on the fish. Refrigerate fillets on prepared pan for 30 minutes.
- Meanwhile, combine the gorgonzola, cream and basil in a bowl. Season with pepper to taste. Cover and refrigerate until serving.
- Warm 2 tablespoons olive oil in a heavy, large skillet over medium-high heat. Add two fillets; cook for 4 to 5 minutes on each side or until golden brown and fish flakes easily. Remove from the skillet; keep warm.
- Repeat with remaining olive oil and fillets.
- Serve fillets with gorgonzola cream. Garnish with lime wedges.
Active time: 40 min | Yield: 4 servings
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin