Coat the flesh side of fillets, but not the skin side, with the peanut mixture. Serve with rice tossed with green onions.
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
4 lime wedges
How to Make It
Preheat oven to 475°.
Heat a large ovenproof skillet over medium-high heat.
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.
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.
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