| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Omaha |
Fish |
2 |
Servings |
INGREDIENTS
| 1 |
|
9-12 ounces snapper fillets |
|
|
Skinless catfish fillets or |
|
|
Other fish. |
|
|
Salt and pepper |
| 1 |
T |
Flour |
| 1 |
T |
Butter or margarine |
| 2 |
T |
Lemon juice |
| 2 |
T |
Minced parsley |
|
|
Garnish: 4 thin slices lemon |
INSTRUCTIONS
Cut fish into serving-size pieces. Season lightly with salt and
pepper. Dredge in flour, shaking off excess. Measure thickness of
fish at thickest part to estimate the cooking time. Allow 10 minutes
per inch of thickness. Heat butter in a nonstick skillet over moderate
heat until it bubbles. Add fish and cook three minutes. Turn fish and
continue cooking until fish just begins to flake when tested with a
fork. Remove to warm plates. Add lemon juice and parsley to pan.
Cook 30 seconds, stirring to loosen contents of pan. Pour over hot
fish. Garnish with lemon slices. Makes two servings. Source:
National Fisheries Institute : The Omaha World-Herald, February
26, 1997 MM-format by Leonard Smith Posted to MM-Recipes Digest V4
#063 by lionheart@chase3000.com on 1997, .
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