Friday, February 29, 2008

Egg White Recipe of the Day - Pine Nut Crusted Snapper

Was it only one week ago where we were turning up the heat in our homes, dreaming about tropical paradise (and Hawaiian Pies!) and feeling sorry for ourselves because of the cold rainy weather? Well, things move fast here in Southern California, and now that we've enjoyed a week in the high-70s (or dare we even say, low-80s), and have actually been to the beach or taken a dip in the pool, our minds are filled with thoughts of the coming spring! And when we think of spring in a coastal town, who doesn't think of fresh fish and a refreshing beverage? Alas, this brings us to our recipe of the day ...

Pine Nut Crusted Snapper... with Panache
Servings: 4

2 (1-ounce) slices white bread, torn into pieces
1/4 cup pine nuts, toasted
2 ounces Eggology fresh egg whites
1/4 teaspoon salt
1/8 teaspoon pepper
4 (6-ounce) skinned red snapper or other firm white fish fillets
cooking spray
2 teaspoons reduced-calorie margarine, melted
Lime wedges

Preheat oven to 400º.

Place bread in a food processor; process until crumbs are fine. Add pine nuts; pulse just until pine nuts are finely chopped.

Place breadcrumb mixture in a shallow dish. Place egg white in a shallow bowl; beat with a whisk. Sprinkle salt and pepper over fish. Dip fish in egg white; dredge in breadcrumb mixture.

Place fish fillets on a baking sheet coated with cooking spray, and drizzle margarine over fish. Bake fish at 400º for 15 minutes or until outside is crispy and browned and fish flakes easily when tested with a fork.

Serve fish with lime wedges.

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