Fillet of Snapper Rome Recipe

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Fillet of Snapper Rome
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Ingredients
13
Count
Nutrition
535
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to broil and adjust the rack 3 to 4 inches from the top heat element. Line a baking sheet with aluminum foil and set aside.
  2. Combine 1 stick of the butter, the lemon juice, and Worcestershire in a small saucepan and cook over medium heat, stirring, until the butter is melted and the mixture is warm, about 4 minutes. Pour half of the butter mixture into a small heatproof bowl, add the bread crumbs, stir well, and set aside.
  3. With a pastry brush, lightly coat the baking sheet with the butter mixture remaining in the saucepan. Place the fillets on the baking sheet and brush lightly with the butter mixture. Season the top of each fillet with a 1/8 teaspoon of the salt and a pinch of the white pepper and broil, basting twice, until lightly golden brown and just cooked through, 4 to 5 minutes. Remove from the oven and leave the oven on broil.
  4. Melt 4 tablespoons of the butter in a medium skillet over medium heat. When foamy, add the crabmeat and cook, stirring and being careful not to break up the lumps, until warmed through, about 3 minutes. Remove from the heat.
  5. Melt the remaining 1 1/2 teaspoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly with a heavy wooden spoon, to make a light roux, 1 to 2 minutes. Gradually add the half-and-half, stirring constantly, and bring to a boil. Reduce the heat to medium-low and cook, stirring, until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, pinch white pepper, and the crabmeat mixture and stir well to combine. Remove from the heat.
  6. Divide the crabmeat mixture among the fillets, spreading evenly over the tops, and sprinkle each with the breadcrumb mixture. Place 2 bell pepper strips in the shape of an X on each fillet and broil until the tops are golden brown and the fish is heated through, 2 to 3 minutes.
  7. Place one fillet in the center of each of four large plates and spoon any additional butter mixture over the tops. Garnish each portion with 1/2 teaspoon of the parsley and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 534.57 Kcal (2238 kJ)
Calories from fat 376.19 Kcal
% Daily Value*
Total Fat 41.8g 64%
Cholesterol 117.08mg 39%
Sodium 657.79mg 27%
Potassium 453.73mg 10%
Total Carbs 18.31g 6%
Sugars 9.68g 39%
Dietary Fiber 3.19g 13%
Protein 19.56g 39%
Vitamin C 244.5mg 408%
Vitamin A 6.4mg 212%
Iron 100.9mg 560%
Calcium 71.7mg 7%
Amount Per 100 g
Calories 108.71 Kcal (455 kJ)
Calories from fat 76.5 Kcal
% Daily Value*
Total Fat 8.5g 64%
Cholesterol 23.81mg 39%
Sodium 133.76mg 27%
Potassium 92.27mg 10%
Total Carbs 3.72g 6%
Sugars 1.97g 39%
Dietary Fiber 0.65g 13%
Protein 3.98g 39%
Vitamin C 49.7mg 408%
Vitamin A 1.3mg 212%
Iron 20.5mg 560%
Calcium 14.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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