Red snapper generally comes with the skin on. Ask the fish store to remove it, or do it yourself: Run a thin-bladed knife under the skin at one end and, with the blade parallel to the work surface, slide the knife the full length of the fillet. Good options for other fish here are: tilapia, bluefish, or grouper.
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 red snapper fillets (6 ounces each), skinned
- 2 tablespoons light mayonnaise
- 1 tablespoon white horseradish
- 1 tablespoon ketchup
- 1 teaspoon fresh lemon juice
- ¼ cup walnut halves
- 2 tablespoons plain dried breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped parsley
1. Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray.
2. In a small bowl, combine the oregano, salt, and pepper. Rub into both sides of the fish.
3. In another small bowl, combine the mayonnaise, horseradish, ketchup, and lemon juice. Place the fillets on the baking sheet. Spread the mayonnaise mixture over the skinned side of the fish.
4. In a food processor, process the walnuts, breadcrumbs, Parmesan, and parsley until finely ground. Sprinkle the mixture over the fish, patting it on. Bake until the fish just flakes when tested with a fork, about 10 minutes.
Makes 4 servings.
Nutrition per serving: 250 calories, 10g total fat (2g saturated), 1g dietary fiber, 6g carbohydrate, 33g protein, 540mg sodium.
A good source of: omega-3 fatty acids, selenium, vitamin B12, vitamin B6.
Also see Citrus-Roasted Snapper.