Recipe: Parmesan Crusted Fish (using snapper) - 2

PARMESAN CRUSTED FISH
Source: Global Gourmet

This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. The fish is coated with seasoned Parmesan cheese and quickly sauteed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces.

1 egg
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
2 pounds fish fillets
3/4 to 1 cup Parmesan, grated
1 tablespoon canola oil
1 tablespoon olive oil
2 tablespoons chopped parsley
1 lemon, cut into wedges
Beat the egg lightly with the garlic and pepper.

Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking.

Heat the oils in a large skillet over medium-high heat until hot but not smoking. Add the fillets and cook until browned on one side, about 2 minutes. Turn the fillets over and brown the other side.

Sprinkle with parsley and serve with lemon wedges.

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MARGIE-ANN'S PARMESAN-CRUSTED FISH FILLETS
Source: Wine With...
by Paul Lukacs and Marguerite Thomas, March 21, 2006
Servings: 6

2 pounds fish filets such as halibut, red snapper, striped bass, mahi-mahi
1/2 cup heavy cream
3/4 cup finely grated Parmesan cheese
3/4 cup flour
Salt and pepper to taste
2 tablespoons dried basil*
5 tablespoons butter

Dip each fish filet in cream.

Mix together cheese, flour, salt, pepper and basil. Dredge fish in flour mixture, coating thoroughly.

Saute in butter in a heavy skillet over medium-high heat until bottom side of fish is golden-brown (for best results, use two separate skillets). Flip fish, cover skillet, and continue cooking until fish is cooked through. Total cooking time is 3-4 minutes on each side, depending on the thickness of the fillets.

*Do not try to substitute fresh basil. And 2 tablespoons is not a typo--it takes a lot of basil to achieve the full effect of this delicious recipe.