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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Chablis/dry white wine |
| 1/2 Teelöffel | Dried whole thyme |
| 1/4 Teelöffel | red pepper crushed |
| 3 | Cloves garlic crushed |
| 4 | (4 oz) red snapper fillets |
| 1/4 Tasse | all-purpose flour |
| 1/4 Tasse | Fresh grated Parmesan cheese |
| | (or Romano cheese) |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| | Vegetable cooking spray |
| 1 1/2 Teelöffel | olive oil |
| | Lemon wedges |
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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.
dietary exchanges: per serving 4 protein, 1 fat, 1 bread
Fields, Cyberealm Bbs Watertown Ny 315-785-8098
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