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Categories:
milk egg whites breadcrumbs peanuts sugar ground coriander ground cumin salt curry powder ground cinnamon red snapper cooking spray lime wedges
Viewed: 42 - Published at: 7 years agoIngredients
- 1/4 cup fat-free milk
- 2 large egg whites
- 1/3 cup panko (Japanese) breadcrumbs
- 1/4 cup finely chopped roasted peanuts
- 1 teaspoon sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 4 (6-ounce) red snapper fillets
- Cooking spray
- 4 lime wedges
Method
- Preheat oven to 475°.
- Heat a large ovenproof skillet over medium-high heat.
- Combine milk and egg whites in a shallow dish, stirring with a whisk. Combine breadcrumbs and next 7 ingredients (through cinnamon) in another shallow dish. Working with 1 fillet at a time, dip fillet, skin side up, in egg mixture; dredge fillet, skin side up, in breadcrumb mixture. Repeat procedure with the remaining fillets, egg mixture, and breadcrumb mixture.
- Coat pan with cooking spray. Add snapper fillets, skin sides up, to pan, and cook 1 1/2 minutes. Turn fillets over; place pan in oven. Bake at 475° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.
