Peanut-Crusted Snapper

Name: Peanut-Crusted Snapper
Ingredients: 1/4 cup fat-free milk; 2 large egg whites; 1/3 cup panko (Japanese) breadcrumbs; 1/4 cup finely chopped roasted peanuts; 1 teaspoon sugar; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 3/4 teaspoon salt; 3/4 teaspoon curry powder; 1/4 teaspoon ground cinnamon; 4 (6-ounce) red snapper fillets; Cooking spray; 4 lime wedges

13 ingredients

4 steps

Ingredients

1/4 cup fat-free milk
2 large egg whites
1/3 cup panko (Japanese) breadcrumbs
1/4 cup finely chopped roasted peanuts
1 teaspoon sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
4 (6-ounce) red snapper fillets
Cooking spray
4 lime wedges

Directions

1

Preheat oven to 475°.
2

Heat a large ovenproof skillet over medium-high heat.
3

Combine milk and egg whites in a shallow dish, stirring with a whisk. Combine breadcrumbs and next 7 ingredients (through cinnamon) in another shallow dish. Working with 1 fillet at a time, dip fillet, skin side up, in egg mixture; dredge fillet, skin side up, in breadcrumb mixture. Repeat procedure with the remaining fillets, egg mixture, and breadcrumb mixture.
4

Coat pan with cooking spray. Add snapper fillets, skin sides up, to pan, and cook 1 1/2 minutes. Turn fillets over; place pan in oven. Bake at 475° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.