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Nutrition Facts

  • One serving:
  • 1 fillet
  • Calories:
  • 200
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 681 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 29 g
  • Diabetic Exch:
  • 4 very lean meat, 1 fat.

Herb-Crusted Red Snapper

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.

SERVINGS

 2

CATEGORY

 Lower Fat

METHOD

 Other stovetop

PREP

 15 min.

COOK

 10 min.

TOTAL

 25 min.

INGREDIENTS

  • 1 tablespoon dry bread crumbs
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 red snapper fillets (5 ounces each), skin removed
  • 2 teaspoons canola oil

DIRECTIONS

In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
    In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.

Printed from tasteofhome.com Aug 29, 2008

Copyright Reiman Media Group, Inc © 2008