Pine Nut-Crusted Snapper

Cooking Light
4 servings


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2 (1-ounce) slices white bread, torn into pieces
1/4 cup pine nuts, toasted
1 egg white
1/4 teaspoon salt
1/8 teaspoon pepper
4 (6-ounce) skinned red snapper or other firm white fish fillets
Cooking spray
2 teaspoons reduced-calorie margarine, melted
Lime wedges


Preheat oven to 400°.

Place bread in a food processor; process until crumbs are fine. Add pine nuts; pulse just until pine nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg white in a shallow bowl; beat with a whisk. Sprinkle salt and pepper over fish. Dip fish in egg white; dredge in breadcrumb mixture.

Place fish fillets on a baking sheet coated with cooking spray, and drizzle margarine over fish. Bake fish at 400° for 15 minutes or until outside is crispy and browned and fish flakes easily when tested with a fork. Serve fish with lime wedges.

Created date

November 1997

Nutritional Information

Calories 283
Caloriesfromfat 29 %
Fat 9.2 g
Satfat 1.6 g
Monofat 2.9 g
Polyfat 3.6 g
Protein 39.6 g
Carbohydrate 11 g
Fiber 0.9 g
Cholesterol 63 mg
Iron 1.7 mg
Sodium 365 mg
Calcium 75 mg