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Herb-Crusted Red Snapper
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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
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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |