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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip. Ingredients:
1 tablespoon dry bread crumbs |
1 teaspoon dried basil |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon fennel seeds |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
2 red snapper fillets (5 ounces each), skin removed |
2 teaspoons canola oil |
Directions:
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
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