| 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 |
tb |
Flour |
| 1 |
tb |
Butter or margarine |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Minced parsley |
|
|
Garnish: 4 thin slices lemon |
INSTRUCTIONS
INGREDIENTS
PREPARATION
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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