Thursday, March 24, 2011

crispy crusted red snapper recipe


This recipe is so good. I love the mixture of the grated parmesan, potato chips, and coarse bread crumbs for the topping. If you are nervous about overcooking the fish, don't worry. The fillets sit on a bed of vegetables, which steam during baking, cooking the fish from the bottom. Plus, the crunchy top coating helps protect the fillets from drying out. Baking at a fairly high temperature is key-at lower temps the fish takes longer to cook and can lose moisture.

original recipe Cuisine At Home magazine and found here.


5 comments:

  1. Oh my this looks and sounds wonderful!!!! Will grab this recipe and make it!! thank you,
    xo,
    LuLu

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  2. Yummmmm....I may make this for my mom and dad tonight....I think it may be perfect. xoxoxox

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  3. This looks delicious!! I'm so glad to have stumbled upon your blog. I'm enjoying a look around.

    ReplyDelete

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