| 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