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Potato-Crusted Snapper

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4 servings
6 points plus

Calories: 244
Calories from fat: 21%
Fat: 5.7g
Saturated fat: 1.4g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.7g
Protein: 36.9g
Carbohydrate: 9.2g
Fiber: 0.4g
Cholesterol: 63mg
Iron: 0.5mg
Sodium: 316mg
Calcium: 101mg

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Ingredients

  • 1/2 cup low-fat buttermilk
  • 1/4 teaspoon salt $
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced $
  • 3/4 cup instant potato flakes (not granules) $
  • 4 (6-ounce) red snapper or mahimahi fillets
  • 1 tablespoon butter or stick margarine $
  • 4 lemon wedges $

Details

Preparation

Step 1

Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

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