Panko-Crusted Red Snapper with Avocado Cream Sauce

Name: Panko-Crusted Red Snapper with Avocado Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 avocado, seeded and peeled; 2 eggs, beaten; 59 milliliters fresh cilantro, packed; 2 Tbsps grapeseed oil; 1 teaspoons ground cumin; 1 juice of lemon; 473 milliliters panko breadcrumbs; 227 grams fillets of Red Snapper (about each); 3 servings salt and freshly ground pepper; 118 milliliters homemade gazpacho (optional)

Panko-Crusted Red Snapper with Avocado Cream Sauce might be just the main course you are searching for. This recipe serves 3. Watching your figure? This dairy free and pescatarian recipe has 621 calories, 30g of protein, and 26g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of cilantro, panko breadcrumbs, grapeseed oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the grapeseed oil in a saute or frying pan over medium-high heat. Rinse the snapper fillets and pat dry. Season them with salt and freshly ground pepper.Working with one fillet at a time, coat the tenders with flour, shaking off any excess. Then, dip it in the egg mixture, also shaking off the excess. Finally, coat the fillet with the panko breadcrumbs. Repeat with the other fillet.

Ingredients you will need

Panko

Snapper Fillets

Grape Seed Oil

Ground Black Pepper

Chicken Tenders

All Purpose Flour

Salt

Dip

Egg

Equipment you will use

Frying Pan

Place the snapper in the pan, cooking for a few minutes on each side, until golden brown and cooked through.Meanwhile, to make the avocado cream, place the avocado, cumin, lemon juice, cilantro, a pinch of salt, and about 2 tablespoons of water in a food processor or blender. Puree the ingredients together, adding more water as needed for desired consistency. To serve, ladle a little gazpacho onto the bottom of a bowl (this step is optional). Top with a fillet and spoon some of the avocado cream on top. Finish with a little chopped cilantro and freshly ground pepper if desired. Enjoy!

Ingredients you will need

Ground Black Pepper

Lemon Juice

Cilantro

Gazpacho

Avocado

Snapper

Cream

Cumin

Water

Salt

Equipment you will use

Food Processor

Blender

Ladle

Bowl

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 1

avocado, seeded and peeled 2

eggs, beaten 59milliliters

fresh cilantro, packed 2Tbsps

grapeseed oil 1teaspoons

ground cumin 1

juice of lemon 473milliliters

panko breadcrumbs 227grams

fillets of Red Snapper (about each)3servings

salt and freshly ground pepper 118milliliters

homemade gazpacho (optional)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.