Name: Snapper with Browned Butter And Capers
Ingredients: 2 tb Unsalted butter; 1 Shallot; minced; 2 ts Fresh lemon juice; 2 tb Minced fresh parsley leaves; 1 tb Drained bottled capers; minced; 2 ts Finely chopped lemon pulp; 1 ts Freshly grated lemon zest; Two; (1/2-pound) red; ; snapper fillets; Lemon slices for garnish

There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
		January 199	1	servings

INGREDIENTS

2	tb	Unsalted butter
1		Shallot; minced
2	ts	Fresh lemon juice
2	tb	Minced fresh parsley leaves
1	tb	Drained bottled capers; minced
2	ts	Finely chopped lemon pulp
1	ts	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:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”