Ingredients
| 1 tbsp. | dry bread crumbs | | 1 tsp. | dried basil | | 1 tsp. | paprika | | 1/2 tsp. | salt | | 1/2 tsp. | fennel seed | | 1/2 tsp. | dried thyme | | 1/2 tsp. | dried oregano | | 1/4 tsp. | ground black pepper | | 1/4 tsp. | crushed red pepper flakes | | 2 tsp. | canola oil | | 2 (5 oz. each) | red snapper filets |
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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.
Author's Comments
Got this recipe from the June-July issue of Taste of Home. Excellant served with a tossed salad and steamed vegetables.
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