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Nutrition Facts
Serving Size 354 g
(Approx. 6 Servings)
Amount Per Serving
Calories 720 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 310 mg 13%
Total Carbohydrate 38 g 13%
Dietary Fiber 6 g 24%
Sugars 5 g
Protein 57 g
Vitamin A 8% • Iron 20%
Vitamin C 6% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hudson's Pecan-Crusted Red Snapper

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) H-E-B Select Ingredients Whole Milk
2 eggs
1 cup(s) bread crumbs
2 cup(s) pecan pieces
1 Tsp McCormick Basil Leaves
1 Tsp dried thyme
1 Tsp dried oregano
1 Tsp white pepper
1 Tsp morton & bassett granulated garlic
1 Tsp morton & bassett granulated onion
1 cup(s) flour
6 snapper fillets, boned 6-8 oz each
1 cup(s) canola oil
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Instructions

1
To prepare fish, combine milk and eggs in a shallow bowl, whisking to create a wash.
2
To make breading, combine bread crumbs, pecan pieces, and herbs and seasonings in a food processor, pulsing until medium-fine; Pour onto a flat dish and set aside.
3
Pour flour onto a flat dish.
4
Holding snapper by tail, dredge in flour until well-dusted, dip in egg wash and dip in breading mixture; set aside on a dry sheet pan, and repeat with remaining fillets.
5
Heat oil in large skillet over medium-high heat until it simmers, then sauté fillets until golden brown.

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