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Crumb-Coated Red Snapper Recipe

Crumb-Coated Red Snapper Recipe photo by Taste of Home

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Charlotte Elliott reels in compliments with these moist, crispy-coated fillets whenever she serves them in Neenah, Wisconsin. Heart-healthy omega-3 oils are an added bonus with her simple but delicious entrée that’s done in mere minutes! CHARLOTTE”S TIP: “I pair this fish with instant rice and microwaved frozen beans or broccoli to keep things quick!”

This recipe is:

Quick

Diabetic Friendly

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Crumb-Coated Red Snapper Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Directions

In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add fillets, one at a time, and turn to coat.
In a heavy skillet over medium heat, cook fillets in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 fillet equals 288 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 498 mg sodium, 10 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Originally published as Crumb-Coated Red Snapper in Simple & Delicious September/October 2007, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crumb-Coated Red Snapper

Crumb-Coated Red Snapper

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Reviewed on Mar. 08, 2013 by cgomes

Fast, easy and delicious! My kind of receipe. I didn't have lemon-pepper so I used italian seasoning. May not have used enough so not alot of italian flavor but the light crispy coating and the flavor of the fish was wonderful. Will use lemon-pepper next time.

Reviewed on Jun. 06, 2012 by jmkasprak

I wish I had baked my fish like redhummert did. My inexperience with fish is probably showing, but I slightly burned the coating and when I turned it over on the skin side, the fish curled up and I had an ugly looking piece of delicious fish. :)

Reviewed on Jul. 07, 2010 by kdc-perez07

Delish! The only change I would make is to flip the fish after 2-3 minutes on each side, rather than 4-5 or reduce the heat a bit.

Reviewed on Sep. 12, 2009 by redhummert

This recipe was just delicious and has been moved into high rotation at our house. I used italian seasoning rather than lemon pepper and baked at 450 for 15 minutes for a crispier fillet. I have 5 kids and they all loved it!