Sautéed snapper with cilantro-roasted pecan pesto from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 165) by Eddie Hernandez and Susan Puckett

  • snapper fillets
  • basil
  • Show all ingredients...

  • EYB Comments

    Must marinate 1 hour. Can substitute any mild-flavored fish for snapper fillets.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yellow rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must marinate 1 hour. Can substitute any mild-flavored fish for snapper fillets.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.