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French Onion Snapper

Yield 4 servings.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 3 cups cubed French bread
  • Vegetable cooking spray
  • 3 cups sliced onion
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 4 (4-ounce) red snapper fillets
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup chopped green pepper
  • 1 (8-ounce) package presliced fresh mushrooms
  • 2 cups seeded, chopped tomato
  • 1/4 cup dry sherry

Nutrition Information

  • calories 330
  • caloriesfromfat 21 %
  • fat 7.6 g
  • satfat 1.6 g
  • monofat 3.5 g
  • polyfat 1.7 g
  • protein 30.4 g
  • carbohydrate 35.8 g
  • fiber 0.0 g
  • cholesterol 45 mg
  • iron 0.0 mg
  • sodium 420 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag. Add bread cubes; seal bag, and shake until cubes are well coated. Arrange bread cubes in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Bake at 350° for 15 minutes or until golden, stirring occasionally. Remove from oven, and let cool completely.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, sugar, and paprika; saute 10 to 12 minutes or until onion is tender and lightly browned. Transfer onion mixture to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Place fish over onion, and sprinkle with lemon juice, salt, and red pepper.

  3. Wipe skillet dry with a paper towel. Coat skillet with cooking spray; place over medium-high heat until hot. Add green pepper and mushrooms, and saute until tender. Stir in tomato. Spoon mushroom mixture over fish; drizzle with sherry. Cover and bake at 400° for 15 minutes. Uncover; top with bread cubes. Bake, uncovered, 5 additional minutes or until fish flakes easily when tested with a fork.

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