RECIPES

Pine Nut-Crusted Snapper with Parmesan

Wisconsin Cheese Pine Nut-Crusted Snapper with Parmesan Recipe
Active Time
40 Minutes
Servings
4

Ingredients

Parmesan-Pine Nut Coating:

Snapper Fillets:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gorgonzola or Parmesan can be used in this recipe.

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. 
  2. Pat fillets dry with paper towels. Whisk eggs and milk in a shallow, large bowl. Dip fillets in 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 4-5 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.
  5. Serve fillets with gorgonzola cream. Garnish with lime wedges.

Recipe Tip

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