Potato-Crusted Snapper

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Potato-Crusted SnapperRecipe
Photo: Randy Mayor; Styling: Fonda Shaia
4 servings


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1/2 cup low-fat buttermilk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3/4 cup instant potato flakes (not granules)
4 (6-ounce) red snapper or mahimahi fillets
1 tablespoon butter or stick margarine
4 lemon wedges


Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

Created date

June 1999

Nutritional Information

Calories 244
Caloriesfromfat 21 %
Fat 5.7 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 1.7 g
Protein 36.9 g
Carbohydrate 9.2 g
Fiber 0.4 g
Cholesterol 63 mg
Iron 0.5 mg
Sodium 316 mg
Calcium 101 mg