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SNAPPER, PENSACOLA SNAPPER

Yield: 6 servings.
 

INGREDIENTS

• 2 pounds Florida snapper fillets*
• 2/3 cup dry bread crumbs
• 3 tablespoons butter, melted
• 1/4 cup grated Florida onion
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground thyme
• 1/8 teaspoon cayenne
•   paprika
•   Florida lemon wedges
 

DIRECTIONS

Place fish on a lightly-oiled, bake-and-serve platter, single layer, skin side down.

Combine remaining ingredients except paprika and lemon wedges.

Spread crumb mixture over fish.

Sprinkle with paprika.
Bake at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.

Serve with lemon wedges.

*Seafood alternatives: flounder, seatrout, shark
 

NUTRITION
Per serving: calories 250, calories from fat 80, total fat 9g, saturated fat 4g, cholesterol 70mg, total carbohydrate 9g, protein 33g.
 

Florida Bureau of Seafood and Aquaculture