Snapper With Browned Butter And Capers

It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		January 199	1	Servings

INGREDIENTS

2	T	Unsalted butter
1		Shallot, minced
2	t	Fresh lemon juice
2	T	Minced fresh parsley leaves
1	T	Drained bottled capers
		minced
2	t	Finely chopped lemon pulp
1	t	Freshly grated lemon zest
		Two, 1/2-pound red
		snapper fillets
		Lemon slices for garnish

INSTRUCTIONS

Preheat oven to 350F.  In a small skillet cook butter over moderate
heat until it begins to  brown and stir in shallot. Cook shallot until
softened but not  browned, about 2 minutes. Remove skillet from heat
and stir in lemon  juice.  In a small bowl stir together parsley,
capers, lemon pulp, and zest.  Put fish fillets in a jelly-roll pan,
skin sides down, and sprinkle  with salt and pepper to taste. Brush
fillets with butter mixture and  sprinkle with parsley mixture. Bake
fillets in middle of oven until  just cooked through, about 12 minutes,
and garnish with lemon slices.  Serves 2.  Gourmet January 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“If it doesn’t lead to Jesus, it doesn’t lead to God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 731 Calories From Fat: 365 Total Fat: 41.1g Cholesterol: 119.9mg Sodium: 1356.4mg Potassium: 1710.8mg Carbohydrates: 74.1g Fiber: <1g Sugar: 1.9g Protein: 24.5g