Red snapper parmigiana

4 servings

Ingredients

Quantity Ingredient
½ cup Chablis/dry white wine
½ teaspoon Dried whole thyme
¼ teaspoon Crushed red pepper
3 Cloves garlic, crushed
4 (4 oz) red snapper fillets
¼ cup All purpose flour
¼ cup Fresh grated Parmesan cheese
(or Romano cheese)
¼ teaspoon Salt
¼ teaspoon Pepper
Vegetable cooking spray
1½ teaspoon Olive oil
Lemon wedges

Directions

1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside.

2. Combine flour and next 3 ingredients in large zip-top plastic bag.

Add fish fillets, and seal bag; shake to coat fillets with flour mixture.

3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

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