Red Snapper with Lemon Butter

Preparation info

  • 6

    to servings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds red-snapper fillets
  • All-purpose flour
  • Salt and freshly ground black pepper
  • ¼ cup vegetable oil
  • ¾ cup butter
  • 2 tablespoons lemon juice
  • 4 slices of lemon
  • 2 tablespoons chopped parsley


    1. Dredge the fish lightly on both sides with flour, salt and pepper.

    2. Heat the oil in a skillet and cook the fish until golden brown on both sides, three to five minutes to a side. Do not overcook. The fish is done when the flesh flakes easily when tested with a fork.

    3. Meanwhile, melt the butter and add lemon juice. Simmer briefly. Transfer the fish to a hot platter, pour the butter over it, and garnish with lemon slices and parsley.