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Recipe: Red Snapper Palmero
 Red Snapper Fillet Skinless |
8oz |
| Egg Beaten |
1 |
| Seasoned Flour |
1tblspn |
| Milk |
¼ Cup |
| Seasoned Panko |
¼ Cup |
| Butter |
1tspn |
| Tomato Paste |
1tblspn |
| Red Wine |
¼ Cup |
| Minced Garlic and Shallots |
1 Pinch |
| Chopped Fresh Basil |
1tspn |
| Fresh Oregano |
1 Pinch |
| Sugar |
1 Pinch |
Coat fillet with flour...shake off excess. Dredge in agg and coat with panko..saute in oil coated skillet until slightly golden on each side. Transfer to oven pan. In a sauce pan, melt butter and add garlic, shallots and sugar. Saute until soft, add wine to simmer. Add paste and smooth out. Simmer again, add basil and oregano. Remove from heat and pour over fillet. Cover pan and bake in 350 degree oven for 10-12 minutes. Serve over orzo or noodles. Single serving. |
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