| 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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