Pine Nut-Crusted Snapper with Parmesan

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

Active time: 40 min | Yield: 4 servings

Ingredients

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

Instructions

Parmesan-Pine Nut Coating

1. 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

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

Notes

* Small brook trout or salmon could be substituted for the red snapper fillets.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin