Title: Red Snapper Parmigiana
Categories: Diet Lowfat Seafood
Yield: 4 Servings

1/2	c	Chablis/dry white wine
1/2	ts	Dried whole thyme
1/4	ts	Crushed red pepper
3		Cloves garlic, crushed
4		(4 oz) red snapper fillets
1/4	c	All purpose flour
1/4	c	Fresh grated Parmesan cheese
		(or Romano cheese)
1/4	ts	Salt
1/4	ts	Pepper
		Vegetable cooking spray
1 1/2	ts	Olive oil
		Lemon wedges

1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside.

2. Combine flour and next 3 ingredients in large zip-top plastic bag. Add fish fillets, and seal bag; shake to coat fillets with flour mixture.

3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread

Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

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