Red Snapper Parmigiana    No. 2790                     Yields 4 Servings
 
    1/2 Cup       Chablis                  1/4 tsp       Salt
    1/2 tsp       Dried Whole Thyme        1/4 tsp       Pepper
    1/4 tsp       Red Pepper, Crushed          -         Vegetable Cooking
      3 Cloves    Garlic, Crushed                        Spray
      4 4 oz      Red Snapper Fillets    1 1/2 tsp       Olive Oil
    1/4 Cup       All Purpose Flour            -         Lemon Wedges
    1/4 Cup       Parmesan, Grated
 
 Combine the first four ingredients in a large, heavy duty, sealable plastic
 bag.
 Add the fish.
 Seal the bag.
 Let stand, refrigerated for 30 minutes, turning the bag occasionally.
 Remove the fish.
 Set aside.
 Discard the marinade.
 Combine the flour and the next 3 ingredients. in a large, heavy duty, sealable
 plastic bag.
 Add the fish fillets.
 Seal the bag.
 Shake to thoroughly coat the fillets with the flour mixture.
 Coat a large, non-stick skillet with cooking spray.
 Add the oil.
 Place over medium heat until hot.
 Saute the fish fillets until the fish flakes easily when tested with a fork
 (about 6 minutes on each side).
 Serve with lemon wedges.
 ~~~ Linda Fields