Gluten Free Pretzel Crusted Red Snapper with Orange Tomato Aioli

For the Snapper:

6 Fresh Red Snapper Filets (may sub in Grouper)

1 C. Gluten Free Pretzels, Crushed (may sub in regular pretzels)

2 Eggs, Beaten 

2 Tbsp. Butter

Pat filets dry. Place crushed pretzels on a plate next to the bowl of beaten eggs. One by one, take each red snapper filet and coat in the beaten egg, then place on plate of crushed pretzels. Gently press to coat eat side with pretzels. Melt butter in medium sized pan over medium heat. Place snapper in pan and let cook until beginning to brown on each side, about 5 minutes per side.

For the Orange Tomato Aioli:

1/2 Tbsp. Olive Oil
2 Garlic Cloves, Minced
1/3 C. Yellow Onion, Chopped

2 Large Tomatoes, Skins Removed
1/4 C. Orange Juice

1/3 C. Mayonnaise
1 Tsp. Hot Sauce

Salt, Pepper to Taste

Heat olive oil in small sauce pan on medium-low heat. Add garlic and onions, and let saute until onions are transparent. Set aside and let cool. Once cool, combine with remaining ingredients in food processor and blend until smooth. Serve over red snapper.