Herb-Crusted Red Snapper

by mrcole

Overall time: 0:15

Servings: 2 servings

INGREDIENTS

1 tablespoon dry bread crumbs
1 teaspoon dried bail
1 teaspoon paprika
1/2 teasppon salt
1/2 teaspoon fennel seed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons canola oil
2 red snapper filets (5 ounces each)

INSTRUCTIONS

In a food processor, process first 9 ingredients until fennel seed is finely ground; transfer to a shallow dish. Dip fish filets in herb mixture, coating both sides. In a heavy skillet over medium high heat, cook filets in oil 3-4 minutes on each side or until fish flakes easily with a fork.

CHEF COMMENTS

Got this recipe from the June-July issue of Taste of Home. Excellant served with a tossed salad and steamed vegetables.

Tagged: maincourses, redsnapper, seafood add tags

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