Recipe - Sauteed Red Snapper With Toasted Pecan Butter

One half cup White flour
One fourth teaspoon Cayenne pepper
2 teaspoon Garlic powder
One fourth teaspoon Ground thyme
4 teaspoon Paprika
Salt
4 Red snapper fillets 1 1/2
lbs. or 4 chicken breasts;
boned and skinned or 4
fillets sea bass, trout or
flounder
One half cup Milk
One fourth cup Peanut oil
Toasted Pecan Butter; (see
recipe)

TO PREPARE: For the snapper, mix first 5 ingredients plus 1 One half teaspoon
salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet
in milk, then dredge in the seasoned flour.

TO COOK: Heat oil in a large skillet. Add snapper fillets; sauté, turning
once until golden brown, about 6 minutes. Remove snapper fillets; cover and
keep them warm. Remove and discard pan drippings.

Prepare the Toasted Pecan Butter recipe in this cookbook.

TO SERVE: Transfer a snapper fillet to each warm dinner plate. Spoon a
portion of the Toasted Pecan Butter over each fillet and serve immediately.

NOTES : Quickcooked fillets with a meunière sauce.

Recipe by: Cook's Magazine May 1990

Posted to TNT Recipes Digest by Nancy BNRead@Worldnet.att.net on Feb 4,
1998