Recipe - Crusted Red Snapper R T

4 Red Snapper Fillets
3 sl Bread, Day Old, (12C)
2 Cloves Garlic, Minced
Green Onion Tops, Or Fresh
Parsley, Thyme Or Chives
1 teaspoon Olive Oil, *Note
1 tablespoon IcbinbLight, *Note

*NOTE: Melt the lowfat margarine and mix the olive oil with it. (He
originally used butter)(The original recipe also called for 1 T olive
oil..I cut it back)

Sprinkle a bit of salt over the tops of the red snapper fillets. Place them
on a foil covered broiler pan.

Make bread crumbs in the food processor using 3 slices of day old bread.
Put in a bowl.

Add the minced garlic, and the melted margarine and olive oil into the
bread crumbs so that the crumbs are moistened.

Pat part of the mixture on each fillet. Place 4 5 " from the broiler and
broil 2 min. Remove and gently turn the fillets over. Pat the rest of the
mixture on the second side. Broil for an additional 2 min.

Remove and plate.

This was absolutely wonderful. I did have to cook it quite a bit longer
then his directions said but you definitely have to watch it or it will
burn on you.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 159.4, Fat 4.2g, Carb 9.7g, Fib 0.5g, Pro 19g, Sod 178mg, CFF
24.7%.
Recipe by: Cooking with Claudine, Jacques Pepin Posted to Digest
eatlf.v097.n088 by Reggie Dwork reggie@reggie.com on Apr 01, 1997