Red Snapper with Lemon Butter

Name: Red Snapper with Lemon Butter
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: 4 slices of lemon; Salt and freshly ground black pepper; ¼ cup vegetable oil; ¾ cup butter; 3 pounds red-snapper fillets; All-purpose flour; 2 tablespoons lemon juice; 2 tablespoons chopped parsley

Preparation info

6
to servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds red-snapper fillets
All-purpose flour
Salt and freshly ground black pepper
¼

Americas
United States
Fish course
Pescatarian
New York

Method

Dredge the fish lightly on both sides with flour, salt and pepper.
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.
Meanwhile, melt the butter and add lemon juice. Simmer briefly. Trans