Extra-Crisp Red Snapper with Butter-Toasted Pecans

From How To Cook Everything: Simple Recipes for Great Food

Cookbook

Author(s): Mark Bittman, Alan Witschonke

Page 280

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kyaralao

15 years ago

★ ★ ★ ★ ★ 5/5

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This is my favorite recipe so far from this book. Servings were generous, the fish came out just right, the the topping was lovely. I used cod instead of snapper (about 5 minutes each side). Everything else I kept the same and was happy I did.

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