Tortilla Crusted Snapper With Cilantro-lime S

'Immanuel, God with us.' It is hell’s terror. Satan trembles at the sound of it... Let him come to you suddenly, and do you but whisper that word, 'God with us,' back he falls, confounded and confused... 'God with us' is the laborer’s strength. How could he preach the gospel, how could he bend his knees in prayer, how could the missionary go into foreign lands, how could the martyr stand at the stake, how could the confessor own his Master, how could men labor if that one word were taken away?... 'God with us' is eternity’s sonnet, heaven’s hallelujah, the shout of the glorified, the song of the redeemed, the chorus of the angels, the everlasting oratorio of the great orchestra of the sky.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Mexican	Main dish, Mexican, Seafood	8	Servings

INGREDIENTS

8		Red snapper fillets
2	c	Flour
4		Eggs, beaten
12		Corn tortillas, 1/4" strips
1/2	c	Olive oil
		Cilantro-Lime Salsa

INSTRUCTIONS

Dust fillets on both sides with flour, then dip in eggs, then into
tortilla strips.  Press firmly so tortilla strips crust fillets. Pour
olive oil into large skillet and place over medium heat. Saute  fillets
for 40 seconds on each side.  Remove to a baking dish. Bake  fillets in
preheated 350 degree oven 7-10 minutes or until done.  Serve with
Cilantro-Lime Salsa on the side.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God Answers Knee Mail”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 355 Calories From Fat: 151 Total Fat: 17.2g Cholesterol: 93mg Sodium: 40.7mg Potassium: 128.1mg Carbohydrates: 42.2g Fiber: 2.9g Sugar: <1g Protein: 8.6g