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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup low-fat buttermilk |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
3/4 cup instant potato flakes (not granules) |
4 (6-ounce) red snapper or mahimahi fillets |
1 tablespoon butter or stick margarine |
4 lemon wedges |
Directions:
1. Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.
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