Pine Nut-Crusted Snapper with Parmesan

Instructions

Parmesan-Pine Nut Coating:

1. Place the pine nuts, flour, rosemary, salt and pepper into a food processor; cover and pulse until fine crumbs. (Take care not to over process, mixture will turn to paste.) Stir in parmesan. Spread out nut mixture on waxed paper.

Snapper Fillets:

1. Place a wire rack on an aluminum foil-lined rimmed baking sheet. 
2. Pat fillets dry with paper towels. Whisk eggs and milk in a large, shallow bowl. Dip fillets into egg mixture; then coat with parmesan-pine nut mixture, pressing coating on the fish. Refrigerate fillets on prepared pan for 30 minutes.
3. Meanwhile, combine the gorgonzola, cream and basil in a bowl. Season with pepper to taste. Cover and refrigerate until serving.
4. Warm 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add two fillets; cook for 4-5 minutes on each side or until golden brown and fish flakes easily. Remove fillets from the skillet. Keep warm. Repeat step with remaining olive oil and fillets.
5. Serve fillets with gorgonzola cream. Garnish with lime wedges.