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This is an amazing perimeter dish. It s so easy, yet so elegant. The veggies steam the fish from the bottom, perimeter and covering the fillets with a crunchy topping keeps them moist. perimeter Kelly Remington, Arcata, California
Ingredients 2 medium tomatoes, chopped 1 each medium green, sweet yellow and red pepper, chopped 1 cup chopped leeks (white portion only) 1/2 cup chopped celery leaves 2 garlic cloves, minced 6 red snapper fillets (4 ounces each ) TOPPING: 1/2 cup panko (Japanese) bread crumbs 1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 2 tablespoons butter, melted
Nutritional Facts 1 fillet with 2/3 cup vegetable mixture equals 237 calories, 7 g fat (3 g saturated fat), 53 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 3 g fiber, perimeter 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Directions In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture. In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; perimeter stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Yield: 6 servings.
1 fillet with 2/3 cup vegetable mixture equals 237 calories, 7 g fat (3 g saturated fat), 53 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
 (0) 2 Star
tica13
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