Caribbean Crunch Snapper | Kretschmer Wheat Germ
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Caribbean Crunch Snapper

Caribbean Crunch Snapper

Nutrition Facts

Serving Size: 1 filet (212g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 25
  • % Daily Value
  • Total Fat 3g 5%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg 13%
  • Sodium 690mg 29%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 3g 12%
  • Sugars 21g
  • Protein 28g
  • Vitamin A 8% Vitamin C 25%
  • Calcium 4% Iron 10%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 35%
  • Magnesium 25% Zinc 15%

Serves 4

Turn the heat up—or down—on this resort-style fish dish by regulating the amount of minced jalapeño. Serve with jasmine rice.

 

Fish

2/3 cup Kretschmer Original Toasted Wheat Germ

1 1/2 tablespoons Caribbean jerk seasoning

2 teaspoons grated lime peel

4 4-to-6-ounce red snapper fillets*

1 egg white

1 tablespoon water

Vegetable oil cooking spray

 

 Chutney

1/2 cup mango chutney

1/3 cup crushed pineapple in juice, well drained

1 seeded and minced jalapeño pepper

2 teaspoons chopped fresh mint leaves

2 teaspoons dark rum (optional)

 

1. Heat oven to 375° F. Spray baking sheet with cooking spray.

2. In shallow dish, combine wheat germ, jerk seasoning and lime peel; mix well. In second shallow dish, beat egg white and water with fork until frothy.

3. Dip fish fillets into egg white mixture, then into wheat germ mixture, coating completely. Arrange fish on baking sheet. Spray lightly with cooking spray.

4. Bake 20 to 25 minutes, until fish flakes easily when tested with a fork.

5. Meanwhile, combine all chutney ingredients; mix well.

6. Serve fish with chutney.

* Orange roughy or scrod may be substituted.

Recipe Type: 

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