You may also like
Categories:Viewed: 7 - Published at: 2 years ago
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
Method
- 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.
