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Crusty Red Snapper Recipe

Crusty Red Snapper Recipe photo by Taste of Home

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This is an amazing dish. It’s so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. —Kelly Remington, Arcata, California

This recipe is:

Healthy

Diabetic Friendly

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Crusty Red Snapper Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

2 medium tomatoes, chopped
1 each medium green, sweet yellow and red pepper, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)
TOPPING:
1/2 cup panko (Japanese) bread crumbs
1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons butter, melted

Directions

In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts 1 fillet with 2/3 cup vegetable mixture equals 237 calories, 7 g fat (3 g saturated fat), 53 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Originally published as Crusty Red Snapper in Healthy Cooking August/September 2011, p62

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.

Light-Bodied White Wine

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

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Crusty Red Snapper

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Reviewed on Sep. 22, 2012 by airball2

So good! We make Snapper like this often. Our favorite way. The topping is a treat.

Reviewed on Sep. 10, 2012 by tica13

I made this with Tilapia for my husband and I. We only used 2 fillets, so half of the veggies and toppings was plenty. We both enjoyed it and will definitely be making this one again!

Reviewed on May. 14, 2012 by oneltldeb

I didn't have the potato chips, but used Italian bread crumbs instead. simple and great tasting meal!

Reviewed on Jul. 21, 2011 by jhnatow

Delicious recipe. Lovely to look at and great tasting. We also substituted less expensive tilapia for the red snapper and it was great. Nice way to prepare tilapia.