—FOR EACH SERVING—
5-6 oz. red snapper fillet
salt and pepper to taste
flour for
dipping
I beaten
egg
3 tablespoons clarified butter
juice from
½ lemon
1 teaspoon chopped parsley
5 drops Worcestershire sauce
lemon wedge and parsley for garnish
1. Preheat
oven to 400°F.
2. Season the snapper with salt and pepper. Dip
in flour, then in egg.
3. Place clear butter in hot skillet. Sauté fish
for about 2 minutes on each side.
4. Place in oven and cook for 5 minutes.
5. Remove fish to warm platter.
6. Place lemon juice, parsley, and
Worcestershire sauce in skillet and cook 2 to 3 minutes.
7. To serve, pour sauce over fish and garnish
with lemon wedge and parsley.
Serves: I
Preparation: 5 minutes
Cooking:
10 to 15 minutes
“The fillet stays moist and the flavor is delightfully piquant. Try to
buy the smallest red snapper and have it filleted. The thin slices have the
freshest, most delicate flavor.”