Caribbean Crunch Snapper with Island Chutney submitted by ansondale
- 2/3 cup wheat germ
- 1 1/2 tbsp Caribbean jerk seasoning
- 2 tsp grated lime peel
- 1 egg white
- 4 red snapper filets (4-6 oz each)
Chutney:
- 1/2 cup mango chutney
- 1/3 cup crushed pinapple in juice, well drained
- 1 jalapeno pepper, seeded and minced
- 1 tsp chopped fresh mint leaves
- 2 tsp dark rum (optional)
1. Preheat oven to 375 degrees F
2. Spray baking sheet with cooking spray.
3. In shallow dish, combine wheat germ, seasoning and lime peel; mix well.
4. In another shallow dish, beat egg white and 1 tbsp water with fork until frothy.
5. Dip fish filets into egg white mixture, then into wheat germ mixture, coating completely.
6. Arrange fish on baking sheet; spray lightly with cooking spray.
7. Bake 20-25 mintues or until fish flakes easily with a fork.
8. Meanwhile, combine all chutney ingredients in small bowl; mix well.
9. Serve fish with chutney.
Nutritional info: Serves 4
Calories per serving: 310
Fat grams: 3.5 g
recipe taken from "Woman's World, The Woman's Weekly" May 21, 2002.
