Red Snapper Parmigianafish, low-cal, low-fat, main dish 1/2 cup dry white wine 1/2 teaspoon dried whole thyme 1/4 teaspoon crushed red pepper 3 cloves garlic, crushed 16 oz red snapper fillets 1/4 cup all-purpose flour 1/4 cup parmesean or romano cheese, 1 grated 1/4 teaspoon salt 1/4 teaspoon pepper 1 vegetable cooking spray 1 1/2 teaspoon olive oil 1 lemon wedges 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. Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 | Submitted By LINDA FIELDS | On 05-24-94, 2243 |
