Nutritional Information Calories: 283 Fat: 9.2g Protein: 39.6 Carbohydrates: 11g Fiber: 0.9g Cholesterol: 63mg. Iron: 11.7mg Sodium: 365mg. Calcium: 75mg. Pignolia "Pine Nut" Crusted Red Snapper Great Flavor! This is a great weeknight dish that jazzes up the red snapper. Ingredients 2 slces white bread, about 1 ounce each torn into pieces (aisle # 12) 1/4 cup Roberts Own pignolia - pine nuts, toasted (end of aisle # 1) 1 egg white (dairy department) 1/4 teaspoon salt (aisle # 8) 1/8 teaspoon black pepper (aisle # 8) 4 skinned red snapper or other firm white fish fillets, about 6 ounces each (service meat & seafood department) Cooking spray of your choice (aisle # 6) 2 teaspoons reduced-calorie margarine, melted (dairy department) Lime wedges, freshly cut (produce dpeartment) Directions   Preheat oven to 400°. Place bread in a food processor; process until crumbs are fine. Add pine nuts; pulse just until pine nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg white in a shallow bowl; beat with a whisk. Sprinkle salt and pepper over fish. Dip fish in egg white; dredge in breadcrumb mixture. Place fish fillets on a baking sheet coated with cooking spray, and drizzle margarine over fish. Bake fish at 400° for 15 minutes or until outside is crispy and browned and fish flakes easily when tested with a fork. Serve fish with lime wedges. Servings Serves 4 Time To Cook Total = 25 Minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.