Sautéed Red Snapper with Toasted Pecan Butter

1/2 c White flour
1/4 ts Cayenne pepper
2 ts Garlic powder
1/4 ts Ground thyme
4 ts 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
1/2 c Milk
1/4 c Peanut oil
Toasted Pecan Butter; (see recipe)

TO PREPARE: For the snapper, mix first 5 ingredients plus 1 1/2 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 : Quick-cooked fillets with a meunière sauce.

Sautéed Red Snapper with Toasted Pecan Butter printer friendly version located here. (Just the recipe. Nothing else.)
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