Fish, Red Snapper Parmigiani

By lknowles

Snapper is a firm, white fleshed fish that stands up well to this treatment (marinading, breading and frying).

Ingredients

• 1/2 Cup White Wine (Dry)
• 1/2 Tsp Dried Thyme
• 1/4 Tsp Crushed Red Pepper
• 3 Clove Garlic, Crushed
• 4 Red Snapper Fillets (4 Oz Ea), 1 Inch Thick
• 1/4 Cup All-Purpose Flour
• 1/4 Cup Parmesan Cheese, Grated
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• Vegetable Oil Spray
• 1 1/2 Tsp Olive Oil
• Lemon Wedges

Details

Servings 4

Preparation

Step 1

Combine first 4 ingredients in a large zip-lock plastic bag. Put fish into bag and marinade in refrigerator for no more than 30 minutes, turning bag occasionally. Remove fish from bag. Combine flour and next 3 ingredients in a zip-lock plastic. Add fillets; seal bag and shake to coat fillets with flour mixture. Coat a large non- stick skillet with cooking spray; add oil and place over medium heat until hot. Add fish and cook 6 minutes on each side (approximately). Serve with lemon wedges.

Per Serving: 241 Cal (24% from Fat, 63% from Protein, 14% from Carb); 33 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 7 g Carb; 0 g Fiber; 143 mg Calcium; 1 mg Iron; 330 mg Sodium; 58 mg Cholesterol