Pine Nut-Encrusted Red Snapper - Dacor Wall Ovens Manual

Default Mode and Temperature: Surround Convection Roast/400˚
Suggested Time: 15 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE-FISH-#3 Red Snapper Fillet

Pine Nut-Encrusted Red Snapper

4 (8-10 ounce) red snapper fillets
Juice of 2 lemons
1 ⁄ cup dry cooking sherry
2
1 onion, finely chopped
2 Tablespoons cilantro, chopped
Salt and pepper, to taste
2 Tablespoons flour
1 cup pine nuts, finely ground into a meal*
1
⁄ cup breadcrumbs
2
1
⁄ cup (1 stick) unsalted butter, melted
2
In a large casserole dish, combine lemon juice, sherry, onion and cilantro. Marinate snapper for about 30 minutes to 1 hour. Remove
from marinade and season with salt and pepper. Dust in flour. On a large plate, combine pine nut meal and breadcrumbs. Dredge
snapper fillets thorough the breadcrumb mixture. Place on rimmed cookie sheet. Drizzle with melted butter. Place in the oven and
set timer for 15 minutes. Bake until fish is golden brown and cooked through in the center.
Serves 4.
*To finely grind pine nuts, place in a food processor and pulse to chop, about 5 to 6 times. Do not overprocess.
RECIPES
Red Snapper
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