BROWSE THE COLGIN COOKBOOK

RED SNAPPER IN PECAN CRUST

Number of Servings: 6

Ingredients:
2 lbs. red snapper, skinless fish fillets
1 cup Italian bread crumbs
1/3 cup flour
2 eggs, beaten
2 tablespoon olive oil
1 cup finely chopped pecans
¼ teaspoon COLGIN NATURAL PECAN LIQUID SMOKE

Instructions:
Cut fish into serving size portions. Lightly dust fish with flour. Combine bread crumbs and pecans in pie pan. Beat eggs and add smoke. In heavy skillet heat oil. Drench each piece of fish into egg, then into pecan crust mixture. Saute fish on each side about 2 minutes or until golden brown. Carefully place fish in baking dish and bake for 5 minutes at 350F to finish fillets.