SNAPPER, PENSACOLA SNAPPER
Yield: 6 servings.
2 pounds Florida snapper fillets*
2/3 cup dry bread crumbs
3 tablespoons butter, melted
1/4 cup grated Florida onion
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground thyme
1/8 teaspoon cayenne
paprika
Florida lemon wedges
Place fish on a lightly-oiled, bake-and-serve platter, single layer, skin side down.
Combine remaining ingredients except paprika and lemon wedges.
Spread crumb mixture over fish.
Sprinkle with paprika.
Bake at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
Serve with lemon wedges.
*Seafood alternatives: flounder, seatrout, shark
Per serving: calories 250, calories from fat 80, total fat 9g, saturated fat 4g, cholesterol 70mg, total carbohydrate 9g, protein 33g.
Florida Bureau of Seafood and Aquaculture
|
