You may also like
Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 4 red snapper fillets, about 1 1/2 pounds
- Salt and black pepper to taste
- Flour or cornmeal for dredging
- Extra virgin olive oil, other oil, butter, clarified butter (page 241), or a combination for sauteing
- 1 to 2 tablespoons butter, optional
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh parsley leaves
Method
- Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.
- Place enough oil or butter in the skillet to coat the bottom well and place over high heat.
- When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered.
- Add the fillet to the pan, then repeat.
- Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch.
- As the fish is cooking, melt the butter, if youre using it, over medium heat until it is nut brown.
- When the fish is done, drain it briefly on paper towels, then transfer to a warm platter.
- Drizzle with lemon juice and top with half the parsley.
- At the last minute, pour the browned butter over all, add the remaining parsley, and serve.
