- make this recipe
- user reviews ()
Red Snapper with Fresh Herb-Pecan Crust
Ingredients
- 2 tablespoons margarine or butter, softened
- 1/3 tablespoon chopped pecans
- 2 tablespoons fine dry bread crumbs
- 1 teaspoon finely shredded lemon peel
- 2 garlic cloves, minced
- 1 tablespoon snipped fresh Italian parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Dash ground red pepper
- 4 5 - 6 ounces red snapper fillets with skin
- Lemon wedges (optional)
Directions
1. Rinse fish; pat dry. Measure thickness of fish; set aside. In a small bowl combine margarine, pecans, bread crumbs, lemon peel, garlic, the 1 tablespoon parsley, salt, black pepper, and red pepper. Place fish, skin side down, on the greased rack of an uncovered grill directly over medium coals. Spoon pecan mixture on top of fillets; spread slightly.
2. Grill fish 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily with a fork. Transfer to a serving platter with a wide spatula. Sprinkle fish with additional snipped parsley and serve with lemon wedges, if desired. Makes 4 servings.
Nutrition Facts
(Red Snapper with Fresh Herb-Pecan Crust)
- Servings Per Recipe 4,
- cal. (kcal) 268,
- Fat, total (g) 14,
- chol. (mg) 52,
- sat. fat (g) 2,
- carb. (g) 7,
- fiber (g) 8,
- pro. (g) 30,
- vit. A (RE) 72,
- vit. C (mg) 2,
- sodium (mg) 287,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
