Very good recipe. I used mahimahi; it was my first time having this fish; it has a very good texture and flavor. The lemon compliments this fish nicely. I served it with CL's Brussel Sprouts w/ Crisp Prosciutto and Mircrowave Smashed Potatoes.
Potato-Crusted Snapper
Photo: Randy Mayor; Styling: Fonda Shaia
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 244
- Calories from fat: 21%
- Fat: 5.7g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.7g
- Protein: 36.9g
- Carbohydrate: 9.2g
- Fiber: 0.4g
- Cholesterol: 63mg
- Iron: 0.5mg
- Sodium: 316mg
- Calcium: 101mg
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
Preparation
- 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.
Potato-Crusted Snapper Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fish
- PUBLICATION: Cooking Light
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