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)
  1. Heat the grapeseed oil in a saute or frying pan over medium-high heat.
  2. Rinse the snapper fillets and pat dry. Season them with salt and freshly ground pepper.
  3. 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.
  4. Place the snapper in the pan, cooking for a few minutes on each side, until golden brown and cooked through. 
  5. 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.
  6. 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