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Herb-Crusted Red Snapper Recipe

Herb-Crusted Red Snapper Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

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

  • 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.

Nutritional Facts

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

Reviews for Herb-Crusted Red Snapper

Sort By :
MY REVIEW
katlaydee3
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
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
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
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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Wine Pairings

Light-Bodied White Wine

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