| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Latimes3 |
4 |
servings |
INGREDIENTS
| 4 |
|
Snapper fillets -; (5 to 6 oz ea) |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Flour |
| 1 |
|
Lemon |
| 1/4 |
c |
Butter |
| 6 |
|
Parsley sprigs; chopped |
INSTRUCTIONS
Season fillets on both sides with salt and pepper to taste. Lightly coat
fillets on all sides with flour, shaking off excess. Set aside on dry plate
or pan. Heat large skillet over medium heat and add butter. When butter
melts, lay fillets in skillet and cook until firm to the touch, 2 to 3
minutes on each side. Remove fish immediately to dinner plates. Squeeze bit
of lemon juice over fish. Add remaining 2 tablespoons butter to pan. Cook
until butter starts to brown and immediately pour browned butter over fish.
Sprinkle fish with chopped parsley and serve. Yields 4 servings.
Each serving: 292 calories; 278 mg sodium; 81 mg cholesterol; 13 grams fat;
12 grams carbohydrates; 30 grams protein; 0.04 gram fiber
Recipe Source: Los Angeles Times - 01-13-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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