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Herb-Crusted Red Snapper

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

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.

Nutrition 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.

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