I see a lot of fish recipes that call for Red Snapper but I can never seem to find it offered for sale. I substituted Tilapia. I also substituted canola oil for the olive oil. I just don’t like the taste of olive oil. Canola oil confers the same health benefits as olive oil without the heavy taste. Canola has now become my go-to oil.
I was quite disappointed with this recipe. The breading was what attracted me initially. I liked the idea of the Parmesan cheese and lemon-pepper combination of flavors but they disappointed. Perhaps the quantities need to be increased. This recipe was singularly tasteless.
Verdict: Totally tasteless
½ cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
¼ teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil
In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add fillets, one at a time, and turn to coat.
In a heavy skillet over medium heat, cook fillets in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork.
Yield: 4 servings
Recycle: oil bottle