Tortilla Crusted Snapper With Cilantro-lime S
| 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
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Nutrition (calculated from recipe ingredients)
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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