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Crumb-Coated Red Snapper
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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
In a shallow bowl, combine the bread crumbs, Parmesan 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |