PISTACHIO CRUSTED SNAPPER

4  6-8 oz. snapper filets, skinned

1 C ground saltine crumbs

1/2 C ground, shelled pistachios

1/2 tsp. fresh ground pepper

1/2 tsp. Goya Adobo all purpose seasoning

2 eggs

1/4 C olive oil

Combine crumbs, pistachios, pepper & seasoning.  Beat eggs, dip filets into eggs, then crumb mixture.  Fry filets on medium heat in oliver oil about 4 or 5 min. per side.  Salt & pepper to taste.

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