Herb-Crusted Red Snapper


total 0:15


2 servings



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


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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