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Red Snapper Fillets

6 red snapper fillets, 1/2" thick -- (about 5 oz ea)
Juice of 1 lemon
1/4 cup melted butter
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 cup plain bread crumbs
6 lemon wedges

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.

This recipe yields 6 servings.

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