Peanut-Crusted Snapper

• 1/4 cup fat-free milk
• 2 large egg whites
• 1/3 cup panko (Japanese) breadcrumbs
• 1/4 cup finely chopped roasted peanuts
• 1 teaspoon sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 4 (6-ounce) red snapper fillets
• Cooking spray
• 4 lime wedges

1. Preheat oven to 475u0b0.
2. Heat a large ovenproof skillet over medium-high heat.
3. Combine milk and egg whites in a shallow dish, stirring with a whisk. Combine breadcrumbs and next 7 ingredients (through cinnamon) in another shallow dish. Working with 1 fillet at a time, dip fillet, skin side up, in egg mixture; dredge fillet, skin side up, in breadcrumb mixture. Repeat procedure with the remaining fillets, egg mixture, and breadcrumb mixture.
4. Coat pan with cooking spray. Add snapper fillets, skin sides up, to pan, and cook 1 1/2 minutes. Turn fillets over; place pan in oven. Bake at 475u0b0 for 10 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

milk, egg whites, breadcrumbs, peanuts, sugar, ground coriander, ground cumin, salt, curry powder, ground cinnamon, red snapper, cooking spray, lime wedges

Taken from www.myrecipes.com/recipe/peanut-crusted-snapper (may not work)