Herb-Crusted Red Snapper Recipe

5 4 4
Herb-Crusted Red Snapper Recipe
Herb-Crusted Red Snapper Recipe photo by Taste of Home
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Herb-Crusted Red Snapper Recipe

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Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 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.
Originally published as Herb-Crusted Red Snapper in Taste of Home June/July 2007, p56

Nutritional Facts

1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Herb-Crusted Red Snapper in Taste of Home June/July 2007, p56

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Reviews forHerb-Crusted Red Snapper

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MY REVIEW
katlaydee3 User ID: 3741999 72454
Reviewed Sep. 16, 2014

"This is an excellent recipe. However, I spent $18 on two red snapper filets. I'm not complaining about the cost, but the strong herb mix (although delicious) completely covered up the taste of the fish. I think this is the reason for other comments saying that their non-fish loving husbands loved this recipe. That being said, the next time I make this I will be using a much cheaper fish. Great recipe! Thank you."

MY REVIEW
libby15 User ID: 1972296 107723
Reviewed Jun. 20, 2013

"My husband hates fish. I told him I bought fresh red snapper and he curled his lip. But after tasting this recipe he asked if I still had another filet so we could have it again. That is what you call a successful recipe!!!"

MY REVIEW
ghttogrl User ID: 1536946 72452
Reviewed Feb. 3, 2010

"My husband is a sworn fish hater, but he and my toddler both love this! I usually use it for salmon instead of snapper."

MY REVIEW
Andee43 User ID: 1775598 161158
Reviewed Feb. 5, 2009

"My hubby made this recipe for dinner the other night and it was positively AWESOME!

We will definitely make these filets over and over again!"

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