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Pecan crusted Red Snapper
Santana
Posts: 58
This is an easy cook and very delicious. I hope the pictures are acceptable.
Dust snapper in flour, then dredge in egg/milk wash, then coat in bread crumb/pecan mixture.
Dust snapper in flour, then dredge in egg/milk wash, then coat in bread crumb/pecan mixture.
Comments
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Ok that looks good
WOW..... Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Santana
Wow, Great cook and an incredible looking Southwest room! Oh, and I gotta say..nice granite
SteveSteve
Caledon, ON
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That looks mighty fine. What temp was the egg for this cook?
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Oh yeah, that looks great!
Thanks!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looks absoulutely delicious!!
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Ohhhhh yeah!!!! I like it!!! Looks great and easy as pie! Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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Whoooooaaaaa Bubba - That is some mightyfine lookin fish
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Daaaaammmmnn! that looks good. Red snapper and Mahi Mahi are my favorite. BTW, was that stand made just for the war bonnet?
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LImp Brisket wrote:BTW, was that stand made just for the war bonnet?
Thanks. No, the stand is a hat rack from Pier 1 with the prongs bent. The headdress is Northern Cheyenne. The back has pheasant feathers and the front has old beading and ermine.
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Thanks, Mickey. Hope your leg is better.
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Thanks, Jai-Bo. Actually, it't easier than pie. :laugh:
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Little Steven wrote:
[quoteOh, and I gotta say..nice granite
Steve[/quote]
Thanks Steve. Yes, the granite is nice. Actually, it's one of a kind. I was told there isn't any other granite in the world that looks similar to it.
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Thanks, Molly. BTW, glad you liked Texas. Come back soon.
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Thank you, sir.
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Thanks, Frank. Fish is getting more expensive than morel mushrooms. Those two little flakes were $10. :(
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Thanks, TTMTE. I had the Egg temp at about 450°F. I don't think the temperature is critical though.
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Another great looking cook, Santana.
What's the green side dish on the plate? (No, not the chives) -
Boilermaker Ben wrote:What's the green side dish on the plate?
Thanks Ben. That's Stouffer's Spinach Souffle. I was going to make it, but time got away from me. -
:woohoo: you're killin' me!!!
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that seems to be the standard line for that granite :silly:
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Nice looking fish! Are those Mata Ortiz pieces in the glass hutch?
Mike -
Good eye, Mike ! Most are Mata Ortiz. A couple are Acoma Pueblo.
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Thought so. Where are you?
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Lawn Ranger wrote:
:laugh: :laugh: :laugh: Why? Are you going to come get it? (just kidding) I'm in Houston, but we bought most of those pieces in Albuquerque.Where are you? -
I love New Mexico!
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I do too.
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Very cool. It's my adopted state. Been a regular there for nearly 60 years.
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Beautiful, Mike.
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How about Colorado for you?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
cookn biker wrote:How about Colorado for you?
Colorado is nice and relaxing. I composed my Concerto for Harpsichord in D Minor there.
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