Panko and Parmesan Breaded Red Snapper with Peach Mango and Quinoa Salad

So lately i’ve been trying to eat healthier lately. I want to lose those some of those pesky pounds that creeped up on me the past couple of months.

Just 5 pounds. That’s reasonable right?

So I thought,

i’ll eat some fish, fish is good for you!”

Psh, pan fried fish! Totally healthy for you!

I made a quinoa salad to go with it though. That’s definitely healthy for you. Plus with some fresh peaches and mangoes it’s a perfect little meal!

So in case you’ve been out fishing this summer here’s a delicious easy recipe to whip up all that fresh catch. Trust me, don’t let those fish go to waste!

Panko and Parmesan Bread Red Snapper

(Recipe by Sarah Eats Austin)
 
Ingredients
 
3 large red snapper filets
1/2 cup panko bread crumbs
1/4 cup shredded parmesan
2 tsp garlic salt
2 eggs
vegetable oil or canola oil
 
 
Directions
 
In a shallow dish combine the bread crumbs, parmesan and salt and stir to combine. In another seperate shallow dish lightly beat the 2 eggs.
Pat dry the fish filets using a paper towel.
Heat enough oil in a medium pan to coat the bottom over medium high heat.
When oil is ready, gently place the filets one at a time in the egg wash to cover, then immediately transfer into the bread crumb mixture to liberally coat.
Place in the pan and cook until the meat is white. About 3-5 minutes on each side depending on how thick the filets are.
Transfer to a plate and serve immediately.
**Notes: When frying anything, always pat dry and use some sort of wash such as eggs to dip the item in, that way the coating sticks to it.
 
 

Peach Mango and Quinoa Salad

(Recipe by Sarah Eats Austin)
 
Ingredients
 
4 cups prepared quinoa (Follow package instructions for cooking 1 cup quinoa)
1 mango
3 medium-large peaches
Juice from 1 lime
garlic salt to taste
2 green onions
 
Directions

In a large bowl combine all the ingredients and gently fold to combine. Taste to adjust seasonings and garnish with extra green onion if desired.

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