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OAT BRAN AND DILL-CRUSTED RED SNAPPER WITH CINNAMON SPAGHETTI SQUASH

Ingredients

Squash:
1 Spaghetti Squash (about 1 pound)
½ tablespoon ground Cinnamon
1 tablespoon Honey
1 tablespoon minced fresh Dill

Crust:
1 cup Oat Bran
¾ cup minced fresh Dill
¾ tablespoons powdered Garlic
¼ teaspoon freshly ground White Pepper
4 skinless Red Snapper fillets, about 6 ounces each

Instructions
Preheat oven to 400°F.

To prepare the squash, slice off each end and cut the squash in half length-wise. Remove the seeds with a large spoon and place both pieces of squash in a large casserole dish, cut side down. Fill the dish half-full with water and bake the squash in the oven for about 1 hour, or until the flesh is soft.

Remove the squash from the dish and let cool slightly. Spoon out the flesh and place in a mixing bowl. Add the cinnamon, honey, and dill, and toss together until combined. Keep warm.

Lower the oven temperature to 375°F.

Mix together all the crust ingredients in a mixing bowl. Liberally coat both sides of the snapper fillets with the crust mixture. Heat a nonstick sauté pan coated with nonstick cooking spray and, when the pan is hot, add the snapper. Sauté over medium-high heat for 3 to 4 minutes on each side, until golden brown. Transfer the fillets to a nonstick baking sheet coated with nonstick cooking spray and finish cooking in the oven for 8 to 10 minutes.

Transfer the snapper to serving plates and serve with the squash.