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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crispy Crusted Red Snapper Recipe

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This recipe for Crispy Crusted Red Snapper is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup tomato, seeded, chopped
1 cup leeks, thinly sliced
1/2 cup green bell pepper, chopped (I used red bell pepper instead)
1 tablespoon garlic, minced
4 red snapper fillets (6 ounces each), boned and skinned (I used flounder fillets. You can also use tilapia and other flat fish fillets)
1/2 cup coarse bread crumbs
1/2 cup Parmesan cheese, grated
1/2 cup plain potato chips, crushed (I will substitute Ritz cracker or increase bread crumbs)
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 tablespoons unsalted butter, melted (I used olive oil)
1 tablespoon scallion, thinly sliced lemon wedges
Directions:
Directions:
Preheat oven to 450 degrees.
Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray.

Arrange fillets on top of vegetables; season with salt and pepper to taste.

Combine crumbs and next four ingredients, toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork.

Sprinkle with scallion and serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutrition Info: Per fillet: 346 calories; 36 % calories from fat; 14g total fat 16g carb; 4.62mg sodium; 2 g fiber.

I got this recipe from www.cuisineathome.com

04/30/2008 - I used flounder and it was super. The veggies gave it a great flavor and the topping was super.

 

 

 

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