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Wild In The Kitchen: Better-Than-Fried Red Snapper

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With the federal government giving anglers a bit more snapper fishing opportunity this summer, hopefully you will soon have some fresh red snapper fillets. This delicious, easy-to-prepare, heart-healthy recipe features red snapper fillets that taste fried but don’t have the added fat and calories.

This recipe is courtesy of John and Denise Phillips and can be found in their cookbook, “The Best Wild Game and Seafood Cookbook Ever.”

4 4-oz. red snapper fillets
2 large eggs, whites separated
3/4 cup Italian bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 lemon juiced

In a pie plate, whisk the whites of two large eggs with a fork until the whites become frothy. Sprinkle the bread crumbs on waxed paper. Squeeze lemon juice over the red snapper fillets, and sprinkle the fillets with salt and pepper. Dip each fillet into the egg whites, and then coat with bread crumbs. Arrange on baking sheet coated with nonstick spray. Broil three to four minutes on each side or until golden brown, turning over only once.

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