Red Snapper Fillets

The breadcrumbs and the grill’s heat create a wonderfully crisp crust for this tender fish, which needs very little seasoning when fresh.

Brush red snapper fillets with lemon juice; let stand 5 minutes. Pat dry with paper towels. Brush each fillet on both side with butter; sprinkle with salt and pepper. Roll in bread crumbs, pressing lightly to coat both sides with crumbs.

Place fish on lightly oiled cooking grate, flesh side down. Grill 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time. Serve with lemon wedges.

Makes 6 servings.