Pine Nut-Crusted Snapper with Parmesan

If snapper doesn't appeal to you, substitute brook trout or salmon.

Pine Nut-Crusted Snapper


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

Snapper Fillets

  • 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.


  1. 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.
  2. Snapper Fillets: Place a wire rack on an aluminum foil-lined rimmed baking sheet. Pat fillets dry with paper towels.
  3. 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.
  4. Meanwhile, combine the gorgonzola, cream and basil in a bowl. Season with pepper to taste. Cover and refrigerate until serving.
  5. 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.
  6. Repeat with remaining olive oil and fillets.
  7. 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