ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut-Crusted Snapper

Yield 4 servings (serving size: 1 fillet and 1 lime wedge)
Coat the flesh side of fillets, but not the skin side, with the peanut mixture. Serve with rice tossed with green onions.

Ingredients

  • 1/4 cup fat-free milk
  • 2 large egg whites
  • 1/3 cup panko (Japanese) breadcrumbs
  • 1/4 cup finely chopped roasted peanuts
  • 1 teaspoon sugar
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 4 (6-ounce) red snapper fillets
  • Cooking spray
  • 4 lime wedges

Nutrition Information

  • calories 266
  • caloriesfromfat 30 %
  • fat 9 g
  • satfat 1.5 g
  • monofat 3.4 g
  • polyfat 2.8 g
  • protein 35.5 g
  • carbohydrate 9.4 g
  • fiber 1.8 g
  • cholesterol 136 mg
  • iron 2.1 mg
  • sodium 600 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 475°.

  2. Heat a large ovenproof skillet over medium-high heat.

  3. Combine milk and egg whites in a shallow dish, stirring with a whisk. Combine breadcrumbs and next 7 ingredients (through cinnamon) in another shallow dish. Working with 1 fillet at a time, dip fillet, skin side up, in egg mixture; dredge fillet, skin side up, in breadcrumb mixture. Repeat procedure with the remaining fillets, egg mixture, and breadcrumb mixture.

  4. Coat pan with cooking spray. Add snapper fillets, skin sides up, to pan, and cook 1 1/2 minutes. Turn fillets over; place pan in oven. Bake at 475° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.