Posted by: Bill & Gayle McCord | June 24, 2011

Weekend Recipe: Crispy Red Snapper

Crispy Red Snapper

  • 1c tomato, seeded and chopped
  • 1 c leeks, thinly sliced
  • 1/2 c green bell pepper, chopped
  • 1T garlic, minced
  • 4 boneless, skinless red snapper fillets
  • 1/2 c coarse bread cups
  • 1/2 c Parmesan cheese, grated
  • 1/2 c plain potato chips, crushed
  • 1/2 t paprika
  • 1/4 t cayenne
  • 2 T unsalted butter, melted
  • 1 T scallion, thinly sliced
  • lemon wedges

Preheat oven to 450F.

Combine first 4 ingredients in a bowl and spread it on a greased baking sheet.

Arrange fillets on top of vegetables and season with salt and pepper.

Combine crumbs and next 4 ingredients and then toss with melted butter.  Divide crumb mixture over fish, pressing into the fish.  Bake 20 minutes or until fish flakes easily with a fork.

Sprinkle with scallion and serve with lemon wedges.

*Great with rice pilaf and a green salad!

 

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