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Pine Nut-Crusted Snapper

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.