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Tortilla Crusted Snapper with Cilantro-Lime

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Submitted by zainab

YIELD

servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

8 8
EACH EACH RED SNAPPER FILLETS *
2 473
4 4
LARGE LARGE EGGS
beaten
12 ea
EACH CORN TORTILLAS (6-INCH)
cut into 1/4 inch strips *
½ 118
CUP ML OLIVE OIL
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 537 55% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 72mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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