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1
pound fresh or frozen skinless red snapper fillets, 1/2- to 3/4-inch thick
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Salt and pepper
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2
tablespoons butter, melted
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3/4
cup soft bread crumbs (1 slice)
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2
tablespoons snipped fresh flat-leaf parsley
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1
teaspoon finely shredded orange peel
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1
tablespoon orange juice
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1
clove garlic, minced
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1/4
teaspoon dried oregano, crushed
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1/4
teaspoon black pepper
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1/8
teaspoon salt
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Orange wedges (optional)
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions. Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish.
2. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.
3. Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired, serve with orange wedges. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 187,
- Protein (gm) 24,
- Carbohydrate (gm) 4,
- Fat, total (gm) 8,
- Cholesterol (mg) 58,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 437,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 315,
- Potassium (mg) 508,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Medium-Fat Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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