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Potato-Crusted Snapper

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.