Tortilla Crusted Snapper with Cilantro-Lime
Yield
servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
red snapper fillets
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 4 | large |
eggs
beaten |
|
| 12 ea | each |
corn tortillas (6-inch)
cut into 1/4 inch strips |
*
|
| ½ | cup |
olive oil
|
|
| 1 | x |
salsa
cilantro-lime |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
red snapper fillets
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
beaten |
|
|
corn tortillas (6-inch)
cut into 1/4 inch strips |
*
|
||
| 118 | ml |
olive oil
|
|
| 1 | x |
salsa
cilantro-lime |
*
|
Directions
Dust fillets on both sides with flour, then dip in eggs, then into tortilla strips.
Press firmly so tortilla strips crust fillets.
Pour olive oil into large skillet and place over medium heat.
Sauté fillets for 40 seconds on each side.
Remove to a baking dish .
Bake fillets in preheated 350℉ (180℃) oven 7 to 10 minutes or until done.
Serve with Cilantro-Lime Salsa on the side.
