Recipe: Caribbean Crunch Snapper with Island Chutney (using wheat germ)

CARIBBEAN CRUNCH SNAPPER WITH ISLAND CHUTNEY

FOR THE FISH:
2/3 cup wheat germ, any flavor
1 1/2 tablespoons Caribbean jerk seasoning
2 teaspoons grated lime peel
1 egg white
4 red snapper fillets, 4 to 6 ounces each
1 tablespoon water
FOR THE CHUTNEY:
1/2 cup mango chutney
1/3 cup crushed pineapple in juice, well drained
1 seeded and minced jalapeno pepper
2 teaspoons chopped fresh mint leaves
2 teaspoons dark rum (optional)

Heat oven to 375 degrees F. Spray baking sheet with cooking spray.

In shallow dish, combine wheat germ, jerk seasoning and lime peel; mix well.

In second shallow dish, beat egg white and water with fork until frothy.

Dip fish fillets into egg white mixture, then into wheat germ mixture, coating completely. Arrange fish on baking sheet. Spray lightly with cooking spray.

Bake 20 to 25 minutes, until fish flakes easily when tested with a fork.

Meanwhile, combine all chutney ingredients in small bowl; mix well.

Serve fish with chutney.

Makes 4 servings
Source: Kretschmer Wheat Germ