Ingredients: 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
Directions:1. 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. 2. 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. |