Red Snapper Parmigiana Recipes

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

SNAPPER PARMESAN

Steps:

• Dust fish with one half of the crumbs and parmesan cheese.
• Dip in egg; coat with parmesan and crumbs again.
• Place in baking dish.
• Drizzle with melted butter.
• Bake uncovered at 500 degrees for 10 to 12 minutes or until fish flakes.
• Cover filets with sauce.
• Top with mozarella.
• Return to oven until cheese melts.

RED SNAPPER PARMIGIANA

Steps:

• Combine the first 4 ingredients in a large zip-lock bag; add fish.
• Marinate in the fridge for about 30 minutes, turning occasionally.
• Remove fish from bag and discard the marinade.
• Combine the flour, Parmesan, salt & pepper in another zip-lock bag.
• Add the fish; seal and shake to coat the fish with the flour mixture.
• Coat a large skillet with cooking spray and add the olive oil.
• Heat over medium until hot.
• Add the fish and cook for about 7 minutes on each side or until it flakes easily.