4 servings (serving size: 1 fillet and 1 lime wedge)

Coat the flesh side of fillets, but not the skin side, with the peanut mixture. Serve with rice tossed with green onions.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Heat a large ovenproof skillet over medium-high heat.

Step 3

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.

Step 4

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.

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