|
Red Snapper Fillets
The breadcrumbs and the grills heat create a wonderfully crisp
crust for this tender fish, which needs very little seasoning when
fresh.
|
6 |
|
red snapper fillets, cut 1/2 inch thick (about 5 ounces each) |
|
|
|
Juice of 1 lemon |
|
1/4 |
|
cup melted butter |
|
1 |
|
teaspoon salt |
|
1/2 |
|
teaspoon freshly ground black pepper |
|
1 |
|
cup plain bread crumbs |
|
6 |
|
lemon wedges |
Brush red snapper fillets with lemon juice; let stand 5 minutes. Pat
dry with paper towels. Brush each fillet on both side with butter; sprinkle
with salt and pepper. Roll in bread crumbs, pressing lightly to coat
both sides with crumbs.
Place fish on lightly oiled cooking grate, flesh side down. Grill 8
minutes or until fish flakes when tested with a fork, turning once halfway
through grilling time. Serve with lemon wedges.
Makes 6 servings.
|