|Panko-Crusted Red Snapper with Avocado Cream Sauce|
Can you believe that it's already Thursday?
This week is flying by. Lots of social engagements, and the winding down of my awesomest birthday week ever. I've been working, working, working on the revisions (minor) to my novel, and they're going great (yay!!). Listening to a lot of bluegrass (I'm obsessed with the new Alison Krauss and Union Station album that my parents gifted me for my birthday). I need to get my tuckus to the gym today!
The Adorable Monster is continuing his life of leisure in our household. Yesterday, a great mobile groomer called Puppy Love came to the house. He got bathed, cut, and fluffed to within an inch of his life and looks soooo ridiculous. On our way back from the pet store, people keep looking at him in my car and just laughing. At least, he brings people joy! He's currently in his favorite spot on our porch, chillaxing to the max, like he does every morning.
I'll join him soon for my daily morning yoga routine, which wakes up my body and gets my mind ready to write and write and write...
Red Snapper, one of my favorite fish, is crusted with Japanese breadcrumbs called panko (though normal breadcrumbs would work, too). This gives the fish great texture. I served the whole dish over a bit of my homemade gazpacho (it's a nifty trick that it works great as a sauce with fish), but this step is optional.
This is a lovely, delicious late summer dish that you'll want to make again and again. The flavors are reminiscent of south of the border. Enjoy!
Panko-Crusted Red Snapper with Avocado Cream
Serves 2 people
Cooking time: about 30 minutes
- 2 fillets of Red Snapper (about 4-6 oz. each)
- 1 cup all purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- salt and freshly ground pepper
- 2 tablespoons grapeseed oil
- 1 avocado, seeded and peeled
- 1/2 teaspoon ground cumin
- juice of 1 lemon
- 1/4 cup fresh cilantro, packed
- 1/2 cup homemade gazpacho (optional)
- 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.
- 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!
Source for Ingredients
- red snapper, avocado, cilantro, lemons, eggs, and gazpacho ingredients from the West Hollywood Farmers Market
- organic ground cumin from Whole Foods
- grapeseed oil, flour, and panko breadcrumbs from Trader Joe's