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Ingredients

Coating:
1 1/2 cups toasted pignolias (pine nuts)
1/3 cup all-purpose flour
1 teaspoon crumbled rosemary
Kosher salt, to taste
Freshly ground white pepper, to taste
1/2 cup (about 2 ounces) freshly grated Parmesan cheese

Fillets:
4 (6-ounce) red snapper fillets*
2 large eggs, whisked with 2 tablespoons milk or buttermilk
1/2 pound (8 ounces) Italian-Style Gorgonzola cheese, softened
2 tablespoons heavy cream
2 tablespoons fresh basil, in chiffonade
4 tablespoons mild olive oil
1/4 cup finely chopped green onion tops
Lemon slices, for garnish

Description

Eat Wisconsin Cheese