Red Snapper Parmigiana
4-4 oz. Red Snapper Fillets
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup Parmesan Cheese, grated
Non-Stick Cooking Spray
1 1/2 tsp. Olive Oil
Combine the Chablis, salt, thyme, and black pepper in a heavy-duty, sealable
plastic bag. Add the fish. Seal the bag and let stand, refrigerated, for about
30 minutes, turning the bag occasionally. Remove the fish from the bag and
reserve. Discard the marinade.
Combine the flour, garlic, red pepper, and Parmesan cheese in a fresh
heavy-duty, sealable plastic bag. Add the fish fillets, then seal the bag and
shake to thoroughly coat the fillets with the flour mixture.
Spray a large, non-stick skillet with cooking oil. Add a small amount of olive
oil to the skillet. Place over medium heat until hot. Sauté the fish fillets
until the fish flakes easily when tested with a fork, usually about 6 minutes on
each side. Serve warm with lemon wedges.