Baked Red Snapper

A family that does lipid panels together - is bonded forever. 🤷🏻‍♀️(What?)  I'm pretty sure that's not a thing but we actually did take family cholesterol tests over the weekend.  Isn't that what every family does for fun on a Sunday afternoon? 😅❤️  I don't want to throw anyone under the bus so without using any names, I will tell you that while three of us fell well within the "normal" ranges, one of us had what I would describe as exceptional cholesterol levels and one of us had borderline high numbers. 😬 

So fam --- be prepared to see even more plants on our kitchen table. 🥦 I believe that with some simple changes to our diet, we can get ALL of our cholesterol levels into the normal range.  More vegetables, less dairy and less fats.  🥬 We can do this.  Anyone opposed to eating "tofurkey" for Easter dinner?  😂

The plan is to feed my family even more fish and lean protein and less red meat. 🍗 Considering that we're entering into a season of weekly holidays, birthdays and family celebrations - this is going to be a challenge.  🍰 I don't want to feed everyone fried chicken, but I also don't wan't to eat a plate full of celery while feeling deprived of tasty food.  #lowcholesteroldiet

Hello, Baked Red Snapper!  🐟 Delicious - but still healthy.  This particular batch of red snapper was caught off the Florida coast and gifted to us by this fine fisherman.  We don't live near the ocean and we don't get fresh snapper very often so this was a real treat.  🎣 

This was by far the best red snapper that I've ever tasted. (And not JUST because it was caught by my son.) 😅And even though I brushed a seasoned butter sauce over the fish, it was still considerably lower in saturated fats than a ribeye.  🥩 If you want to make it even lower in fat, eliminate the butter altogether and just add the seasoned bread crumbs to the fish.  Either way, this fish is super flaky, tender and delicious.  

Baked Red Snapper
2 (6- to 8-ounce) red snapper fillets
4 tablespoons butter
1 medium clove garlic, minced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning
1/8 teaspoon freshly ground black pepper
1 to 2 teaspoons chopped fresh parsley
1 teaspoon dried chives
3 to 4 tablespoons dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Combine butter, garlic, Worcestershire, Cajun seasoning, pepper, parsley, and chives in skillet. Cook over low heat for 2 minutes.

Brush one side of the fish fillets with some of the butter and herb mixture. 

Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese.

Spread the breadcrumb mixture over the fillets. Press onto the tops of the fillets with hands.

Bake in a 400 oven for about 12 minutes. 

Red snapper, steamed broccoli, couscous and ciabatta bread - who says eating healthy can't be delicious?  Who else has prepared a low fat meal that their family has loved?  If you've got a great recipe - send it my way.  TIA

​Ciao!

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