Pine Nut-Crusted Snapper with Parmesan

Wisconsin Cheese Pine Nut-Crusted Snapper with Parmesan Recipe
Active Time
35 Minutes


Parmesan-Pine Nut Coating:

Snapper Fillets:


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


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 not over process, as 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 towel. 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 on prepared pan for 30 minutes.
  3. Meanwhile, combine the gorgonzola, cream, basil and pepper in a bowl. Cover and refrigerate until serving.
  4. Warm 2 tablespoons oil in a heavy, large skillet over medium-high heat. Add two fillets; cook for 4-5 minutes or until crust is browned. Turn fillets; cook for 4-5 minutes longer or until fish flakes easily. Remove from the skillet; keep warm.
  5. Add the remaining oil; repeat steps for cooking with remaining fillets. Serve fillets with gorgonzola cream. Garnish with green onions and lime wedges.

Recipe Tip

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