Crusty Red Snapper Recipe

5 4 4
Crusty Red Snapper Recipe
Crusty Red Snapper Recipe photo by Taste of Home
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Crusty Red Snapper Recipe

Read Reviews
5 4 4
Publisher Photo
This is an amazing dish. It’s so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. —Kelly Remington, Arcata, California
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 medium tomatoes, chopped
  • 1 each medium green, sweet yellow and red pepper, chopped
  • 1 cup chopped leeks (white portion only)
  • 1/2 cup chopped celery leaves
  • 2 garlic cloves, minced
  • 6 red snapper fillets (4 ounces each)
  • TOPPING:
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted

Directions

In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Crusty Red Snapper in Healthy Cooking August/September 2011, p62

Nutritional Facts

1 each: 237 calories, 7g fat (3g saturated fat), 53mg cholesterol, 396mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

  • 2 medium tomatoes, chopped
  • 1 each medium green, sweet yellow and red pepper, chopped
  • 1 cup chopped leeks (white portion only)
  • 1/2 cup chopped celery leaves
  • 2 garlic cloves, minced
  • 6 red snapper fillets (4 ounces each)
  • TOPPING:
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted
  1. In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
  2. In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Crusty Red Snapper in Healthy Cooking August/September 2011, p62

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Reviews forCrusty Red Snapper

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airball2 User ID: 6881401 109287
Reviewed Sep. 22, 2012

"So good! We make Snapper like this often. Our favorite way. The topping is a treat."

MY REVIEW
tica13 User ID: 6526119 115822
Reviewed Sep. 10, 2012

"I made this with Tilapia for my husband and I. We only used 2 fillets, so half of the veggies and toppings was plenty. We both enjoyed it and will definitely be making this one again!"

MY REVIEW
oneltldeb User ID: 6459291 122743
Reviewed May. 14, 2012

"I didn't have the potato chips, but used Italian bread crumbs instead. simple and great tasting meal!"

MY REVIEW
jhnatow User ID: 5223929 149237
Reviewed Jul. 21, 2011

"Delicious recipe. Lovely to look at and great tasting. We also substituted less expensive tilapia for the red snapper and it was great. Nice way to prepare tilapia."

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