Crumb-Coated Red Snapper Recipe
- 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
- 1. In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add fillets, one at a time, and turn to coat.
- 2. 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.
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.
Reviews for Crumb-Coated Red Snapper
"We live in the Midwest where red snapper is hard to come by. No matter -- have fixed cod and pollock both with this recipe. Very good! I add a 1/2 tsp of Old Bay seasoning to the crumbs to bump up the flavor. You can also bake the fish rather than frying it."
"I prepared this as written for my mother's birthday. Red snapper is one of her favorites! It was a big hit with everyone from ages 11 to 76. We live on the Gulf Coast of Florida and will definitely make this again!"
"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."
"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. :)"
"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."
"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!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.