Crusted red snapper <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red Snapper Fillets | |
| 3 | slices | Bread, Day Old, (1-2C) |
| 2 | Cloves Garlic, Minced | |
| Green Onion Tops, Or Fresh Parsley, Thyme Or Chives | ||
| 1 | teaspoon | Olive Oil, *Note |
| 1 | tablespoon | Icbinb-Light, *Note |
Directions
*NOTE: Melt the lowfat margarine and mix the olive oil with it. (He originally used butter)(The original recipe also called for 1 T olive oil..I cut it back)
Sprinkle a bit of salt over the tops of the red snapper fillets. Place them on a foil covered broiler pan.
Make bread crumbs in the food processor using 3 slices of day old bread.
Put in a bowl.
Add the minced garlic, and the melted margarine and olive oil into the bread crumbs so that the crumbs are moistened.
Pat part of the mixture on each fillet. Place 4 - 5" from the broiler and broil 2 min. Remove and gently turn the fillets over. Pat the rest of the mixture on the second side. Broil for an additional 2 min.
Remove and plate.
This was absolutely wonderful. I did have to cook it quite a bit longer then his directions said but you definitely have to watch it or it will burn on you.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 159⅖, Fat 4.2g, Carb 9.7g, Fib 0.5g, Pro 19g, Sod 178mg, CFF 24.7%.
Recipe by: Cooking with Claudine, Jacques Pepin Posted to Digest eat-lf.v097.n088 by Reggie Dwork <reggie@...> on Apr 01, 1997
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