Herb-Crusted Red Snapper
- 1 Tbsp. dry bread crumbs
- 1 tsp. dried basil
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. fennel seeds
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/4 tsp. pepper
- 1/4 tsp. crushed red pepper flakes
- 2 red snapper fillets, skin removed
- 2 tsp. canola oil
In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
In a heavy skillet over medium high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
By Robin from Washington, IA
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