| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Vegetables | Fish, Low-cal, Low-fat | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Chablis/dry white wine |
| 1/2 | ts | Dried whole thyme |
| 1/4 | ts | Crushed red pepper |
| 3 | Cloves garlic, crushed | |
| 4 | (4 oz) red snapper fillets | |
| 1/4 | c | All purpose flour |
| 1/4 | c | Fresh grated Parmesan cheese |
| (or Romano cheese) | ||
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| Vegetable cooking spray | ||
| 1 1/2 | ts | Olive oil |
| Lemon wedges |
INSTRUCTIONS
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.
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