Red Snapper Parmigiana

"I think this came from Cooking Light around five years ago. It is really good, even for those like me, who aren't that crazy about fish."
 
Red Snapper Parmigiana created by Derf2440
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine the first 4 ingredients in a large zip-lock bag; add fish.
  • Marinate in the fridge for about 30 minutes, turning occasionally.
  • Remove fish from bag and discard the marinade.
  • Combine the flour, Parmesan, salt & pepper in another zip-lock bag.
  • Add the fish; seal and shake to coat the fish with the flour mixture.
  • Coat a large skillet with cooking spray and add the olive oil.
  • Heat over medium until hot.
  • Add the fish and cook for about 7 minutes on each side or until it flakes easily.

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  1. katrinepa2
    Don't you just love when people complain about balndness, and then add all kinds of spices? This is about the taste of the FISH, and not about all the stuff that can be put on it people! If you love fish, and this is a pricey and delicious one, then this is a great recipe:)
     
  2. ksparker
    This was tasty! I think next time I may try brushing the fish with egg whites before adding the cheese and flour mixture. I agree with another comment that bread crumbs would be nice. I want to try baking this, too. Thanks for sharing!
     
  3. Denise
    This was outstanding, although I did doctor it up a bit. I did see a review that stated it was bland, so I added onion powder, paprika, thyme, dash of cayenne and a bit of garlic powder to the flour mix. I used orange roughy and made sure my pan was very hot. Served with lemon wedges. Delicious, this one goes on the regular rotation, thanks so much for the recipe.
     
  4. CongoGirl
    "This is the best meal we've had in a long time" said my husband of this dish. "Put that at the front of the recipe box!" I did make some changes. I added lemon juice to the marinade and replaced the flour with seasoned bread crumbs. While the fish was cooking, I splashed it with more wine and lemon juice. I think that was the clincher; it made a nice tangy reduction. I'll definitely be making this one again! Thanks!
     
  5. CongoGirl
    "This is the best meal we've had in a long time" said my husband of this dish. "Put that at the front of the recipe box!" I did make some changes. I added lemon juice to the marinade and replaced the flour with seasoned bread crumbs. While the fish was cooking, I splashed it with more wine and lemon juice. I think that was the clincher; it made a nice tangy reduction. I'll definitely be making this one again! Thanks!
     

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