Red Snapper Parmigiana

Red Snapper Parmigiana

4-4 oz. Red Snapper Fillets
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup Parmesan Cheese, grated
Non-Stick Cooking Spray
1 1/2 tsp. Olive Oil
Lemon Wedges

Combine the Chablis, salt, thyme, and black pepper in a heavy-duty, sealable plastic bag. Add the fish. Seal the bag and let stand, refrigerated, for about 30 minutes, turning the bag occasionally. Remove the fish from the bag and reserve. Discard the marinade.

Combine the flour, garlic, red pepper, and Parmesan cheese in a fresh heavy-duty, sealable plastic bag. Add the fish fillets, then seal the bag and shake to thoroughly coat the fillets with the flour mixture.

Spray a large, non-stick skillet with cooking oil. Add a small amount of olive oil to the skillet. Place over medium heat until hot. Sauté the fish fillets until the fish flakes easily when tested with a fork, usually about 6 minutes on each side. Serve warm with lemon wedges.

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